• Home
• Recipes
• Vegetarian
• Slow-cooked courgette spaghetti

Slow-cooked courgette spaghetti

• Olia Hercules

Published: August 31, 2021 at 12:46 PM

Save recipe

Serves 4

Easy

Total time: 1 hr and 30 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Put your courgette glut to great use in this veg-packed, slow-cooked sauce – toss through spaghetti for a crowdpleasing dinner

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Make this slow-cooked courgette spaghetti, then check out our courgette lasagne, courgette parmigiana, courgette pasta, courgette risotto and more courgette recipes.

Ingredients

Nutrition

• 1kg courgettes

• 50ml sunflower oil or mild olive oil

• 250g onions

  thinly sliced

• 100g carrots

  coarsely grated

• 2 tbsp tomato purée

• 400g ripe or 400g tin tomatoes

• a generous pinch sugar

• 5 large cloves garlic

  crushed

TO SERVE

• 400g spaghetti

• basil leaves

• 50g parmesan (or veggie alternative)

  finely grated

Nutrition: per serving

• kcal536

  low

• fat12.1g

• saturates3.5g

• carbs82.9g

• sugars9.8g

• fibre7.6g

• protein20.1g

• salt0.3g

Ad

Method

• step 1

  Halve the courgettes lengthways, then slice them as thinly as you can into half moons. In a large pan, heat half of the oil over a low-medium heat, then cook the onions for 10-15 minutes or until soft and browned – add a splash of water if the onions catch.

• step 2

  Add the courgettes and carrots, and cook over a medium-high heat for 10 minutes, stirring occasionally, until they collapse and catch a little colour. Lower the heat and cook for 30 minutes – it is fine if the courgettes catch slightly so that they caramelise, but scrape at the bottom of the pan from time to time, adding splashes of water to stop it burning. Add the tomato paste and cook for 2 minutes.

• step 3

  If using fresh tomatoes, cut them in half and grate coarsely, leaving the skins behind. Add the tomato pulp, sugar and garlic to the pan. Cook down the mixture over a medium-high heat for 30-40 minutes, stirring from time to time. Help the process along by gently crushing the vegetables with a masher. If it does get dry, add some splashes of water.

• step 4

  At this stage, season the mixture. When the paste starts spitting fervently, lower the heat. You should end up with a thick, deeply flavoured brown paste.

• step 5

  Pour the hot paste into a sterilised jar, cover with a lid and cool. You can pour a little oil on top of the paste to help it keep for longer, as well as some wax paper or kitchen paper. It will keep in the fridge for two months if covered with enough oil.

• step 6

  Cook the spaghetti in a large pan of lightly salted boiling water following pack instructions, drain well then stir through half of the warmed sauce. Divide into four bowls and scatter over the parmesan and basil.

Discover more seasonal courgette recipes

Authors

Olia Hercules

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue