A few days ago, I harvested our 2 first yellow courgettes from our garden!
I also harvested spring onions & fresh rosemary! That is why, I made this delicious easy seasonal pasta dish! You can make it gluten-free by using GF pasta in here! You can make it vegan by using tofu mince or seitan mince. It is up to you! Enjoy!
Recipe: For at least 4 persons
1 green courgette, cleaned, cut up into rounds, each one cut up into 4
2 yellow courgettes, cleaned, cut up into rounds, each one cut up into 4
1 medium stalk of fresh rosemary, only the green needles, finely chopped
2 spring onions, cleaned,white & green parts used, cut up into rings
2 fat cloves of garlic, peeled & chopped
egg-free spelt penne, about 350 gr
350 gr of organic pork mince
a fruity extra virgin olive oil
Maldon sea salt flakes, crushed
1/3 peeled red onion, cut into strips
- Cook your spelt penne according to your packet instructions & drain. Keep warm.
- Take a large frying pan & heat up on medium-high. When hot, add a few drizzles of that fruity oil. Add chopped garlic, red onion slices, spearing onions & 1/2 of the chopped rosemary fry for a few minutes, stirring often. Season with some black pepper & some salt. Now, add chopped green & yellow courgettes & the other 1/2 of the chopped fresh rosemary & fry further for about 5-10 minutes or until al dente. Season extra with some black pepper & some sea salt according to your taste. Keep warm.
- At the same time, take another frying pan & heat up onto high heat. when hot, add a few drizzles of that same fruity oil & heat up. Now, add pork mince & fry until cooked through. this took me about 8 minutes. Season with dried mixed Provençal herbs, black pepper & some salt. Mix everything together. When all done, mix the mince & veggie mix through the hot pasta & check seasoning on last time. Plate up & enjoy with a loved one! 😉 MMM!
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