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Simple Courgette Pasta Sauce

Claire Wright

Courgette  icon

Serves: 4

Prep time: 5 mins

Cook time: 25 mins


4 courgettes, thinly sliced

1 garlic clove, thinly sliced

Olive oil, for frying (or use whatever oil you can afford)

Salt & pepper

1 heaped tbsp creme fraiche, optional

Basil (handful fresh or 2 tsp dried), optional

Veg Portions / Serving: 2


Kitchen Ninja

This is simplicity itself – slice some courgettes then let them cook down slowly in a pan until they make the creamiest, most delicious sauce. This is a great dish to try for courgette skeptics, as it becomes so creamy that it loses it’s distinctive ‘courgette’ flavour and may well convince someone who is less of a fan.


Heat some oil in a large frying pan over low heat. Add the sliced courgette and about 1/2 tsp salt and cook slowly over low heat for 15-20 mins, stirring often, until the courgettes have gone slightly golden and broken down almost completely into a creamy sauce. Add the garlic and cook for another minute, then take off the heat and stir in creme fraiche and basil, if using. Serve over cooked pasta.

Claire Wright

Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.

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