Courgette Pappardelle

Courgette Pappardelle

This one's a proper weeknight hero. We came up with this Courgette Pappardelle when we wanted something that felt a bit special but didn't have us standing over the hob for an hour, and honestly it's become one of those recipes we keep coming back to. The courgette ribbons are gorgeous folded through wide pappardelle, and the capers, olives and lemon give it this punchy, briny brightness that just works so well together. It's fresh, it's satisfying, and it's on the table in 20 minutes. Make this tonight, you won't regret it.

Cook: 20 min
Serves 4

Before You Start

  • Vegetable peeler
  • Microplane or fine grater (for lemon zest)

Ingredients

  • 2 tbsp olive oil
  • 50g plant-based butter
  • 3 cloves of garlic
  • 1 tbsp capers
  • 1 lemon
  • ½ tsp chilli flakes
  • 3 courgettes
  • 300g pasta - pappardelle
  • 15g basil
  • 100g pitted black olives
  • 150g plant-based feta
  • 3 tbsp chilli oil

Method

1

Prep the veg

  • Peel and finely slice the garlic
  • Drain and roughly chop the capers
  • Zest and juice the lemon
  • Peel the courgette into ribbons
  • Pick the basil leaves
  • Drain the olives
2

Cook the pasta

  • Bring a large pot of salted water to the boil and cook the pasta al dente according to packet instructions
  • Drain the pasta, reserving 200ml of pasta water
3

Cook the base

  • Heat a large frying pan with the butter and olive oil
  • When the butter has melted, add the garlic, cooking for 2 minutes until lightly toasted
  • Stir through the capers, lemon zest and chilli flakes
  • Add the cooked pasta and pasta water
  • Toss the pasta in the sauce until thick and creamy, then stir through the courgette ribbons, basil leaves, olives and lemon juice
  • Taste to season with salt and pepper
4

Serve

  • Divide between bowls, drizzle with the chilli oil and crumble over the feta

Tips & Variations

  • Get your ribbons right: Use a vegetable peeler and work down the length of the courgette in long, confident strokes. You want them wide and thin so they cook quickly and drape beautifully through the pasta.
  • Use the best olives you can: We find the ones from the deli counter or a jar of good quality Kalamata olives make a real difference here. The briny, meaty flavour is a big part of what makes this dish sing.
  • Don't overdress it: Add your pasta water gradually. A little at a time, tossing as you go, means you get that silky sauce without accidentally making soup. Start with a splash and build from there.

Why This Works

The trick here is peeling the courgette into ribbons rather than chopping it. They cook gently in the pan and almost melt into the pasta, giving you this silky texture without anything going mushy. And that reserved pasta water is key, don't skip it. It brings everything together into a proper saucy, glossy dish rather than anything dry or clumpy.