Pesto & courgette pasta bake
By Sarah Cook
A handful of ingredients go a long way in this hearty oven-baked supper- use your favourite pasta shape, but we like rigatoni, bows or macaroni
- Prep:10 mins
Cook:40 mins
- Serves 5
- Easy
Nutrition per serving
- kcal 639
- fat 36g
- saturates 13g
- carbs 62g
- sugars 8g
- fibre 3g
- protein 18g
- salt 1.5g
Ingredients
- 400g pasta shapes, try rigatoni, bows or macaroni
- 190g jar or fresh tub of basil pesto
- 500g tub half-fat crème fraîche
- 550g courgettes, grated
- 85g fresh breadcrumbs
- olive oil, for drizzling
Method
Heat oven to 180C/160C fan/gas 4. Cook the pasta for 1-2 mins less than the pack instructions say, so that it has a little more bite. Reserve a ladle of cooking water.
Meanwhile, mix the pesto, crème fraîche and courgettes together. Add the pasta and stir well, adding a little of the reserved water to create a good sauce consistency. Taste and season.
Tip the pasta and sauce into a baking dish and scatter over the breadcrumbs. Drizzle with a little olive oil and bake for 20 mins until the topping is crisp.