Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, courgettes and peas bake. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
This silky roasted courgette soup is packed with flavour, from slow-cooked courgette blitzed with peas and basil, and finished with ciabatta croutons. But this soup is far better than just using up excess produce. Roasting the courgettes and leeks brings out their sweetness, and the star of the show is.
Courgettes and peas bake is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Courgettes and peas bake is something which I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have courgettes and peas bake using 9 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Courgettes and peas bake:
- Take 4 courgettes
- Take 1 onion
- Get 200 g short pasta
- Make ready 50 g breadcumbs
- Prepare 8-10 cherry tomatoes
- Prepare half tsp of nutmeg
- Make ready 2-3 bay leaves
- Make ready 2-3 tbsp olive oil
- Get salt and pepper
Courgettes are a good source of vitamin C and a source of folate, niacin, vitamin E and riboflavin and contain a dietary significant amount of potassium. Try Jamie Oliver's speedy pasta recipe with courgette, lemon and peas for an easy family dinner idea. Find more healthy pasta recipes over at Toss the drained pasta and peas into the courgette pan with a good splash of pasta water. Tear in the mint leaves, then finely grate in most of the Parmesan.
Steps to make Courgettes and peas bake:
- Add a pinch of salt to one tablespoon of olive oil in a non stick pan. Chop the onions finely and shallow fry them for five minutes or so until golden.
- In the meantime, chop the courgettes. The smaller you chop them, the sooner they will become mushy - so it depends on your preference. These are 1-2 cm.
- Add the courgettes to the pan with the nutmeg, the bay leaves and a generous pinch of pepper. Stir and cover with a lid. Let it cook for 15-20 minutes.
- Once they have become soft and creamy, remove the lid but continue cooking so that the water evaporates.
- In the meantime, preheat the oven at 200 C. Cook the pasta with the peas. Leave the pasta a few minutes undercooked as it will finish cooking in the oven.
- Chop the cherry tomatoes in half.
- Once cooked, mix the pasta and the peas in with the courgettes and remove from heat. Add salt to taste.
- Fill an oven dish with the pasta and courgettes, cover it with the breadcrumbs and lay the tomatoes on top. Drizzle generously with olive oil.
- Bake for 20 minutes or until the breadcrumbs look crispy. (I burned the tomatoes a bit here).
- Ready!
Spiralize courgettes for a nutritious alternative to add to fragrant soups, vegetarian ricotta tarts and fresh summer rolls. We love courgette spaghetti, so we've created some easy courgetti recipes to enjoy this healthy food trend. Delicately spiced courgette and pea cakes. Herby courgettes and peas with semolina porridge. Here's the recipe for "Lottes nemme squshtærte" which I got from my lovely friend, Sue!
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