Courgette Pasta Bake

Wendy, Plot 28

SUMMER


A really nice and moist dish where the thyme gives it a lovely flavour. This also freezes well too.


INGREDIENTS

  • 375 grams penne or other short pasta, cooked until al dente and reserve 1 tablespoon of cooking liquid.

  • 3 medium or 2 large courgettes, coarsely grated.

  • 300 grams half fat crème fraiche

  • 2 teaspoons dijon mustard

  • Pinch of freshly grated nutmeg

  • 1 tablespoon fresh thyme

  • 125 grams mature cheddar cheese, grated

  • 100 grams cherry tomatoes, halved

METHOD

  • HEAT OVEN TO GAS 7, 220C

  • Mix together the pasta and courgettes.

  • In a separate bowl, mix together crème fraiche, mustard, nutmeg, thyme, 100gms cheese and the reserved cooking liquid.

  • Season then toss through the pasta until well combined.

  • Transfer to an ovenproof dish. Top with rest of the cheese and tomatoes.

  • Bake 15-20 minutes until the top is golden and crispy.



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OUR LOCATION

Ashgate Road
Chesterfield
Derbyshire
S40 4BW

Email:  ashgateallotmentsociety@gmail.com

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