Courgette & Sundried Tomato Pasta



I often think courgettes (zucchini) get overlooked. They don’t seem to be the most exciting vegetable and can be a bit watery and bland. However, in this recipe I pan fried them until they started going golden which made them taste delicious!

This recipe wasn’t planned at all and was actually a happy accident. I needed to go shopping but still had some bits left in the fridge so I made this dish and it was a hit first time. You could even use the courgette and sundried tomato mix as a toast topper or serve the mixture alongside scrambled eggs.

Use what you have

For this dish you don’t have to use my cashew cheese sauce which I use. You can use any dairy-free cream cheese or a dairy-free plain yoghurt. You can also leave the sauce out completely and the dish will still work. I just like adding in the cashew cheese sauce for added flavour and texture.

This courgette and sundried tomato recipe serves one but can easily be doubled.


-1 portion uncooked gluten-free pasta

-1/2 Tbsp. avocado oil or olive oil

-1/4 onion, sliced finely in half moons

-1/2 courgette (zucchini) washed and diced

-3 large sundried tomatoes, roughly chopped - if your tomatoes are in oil, wipe off excess oil

-1 large handful baby spinach, washed

-1 1/2 Tbsp. my cashew cheese sauce OR dairy-free plain yoghurt OR dairy-free cream cheese - or omit entirely

-salt & pepper to taste

How To Make

  1. Bring a large pan of salted water to a boil and cook the pasta according to the packet instructions.

  2. Whilst the pasta cooks, heat the avocado oil in a medium-sized frying pan. Once the oil is warm add the sliced onion and diced courgette.

  3. Cook the onion and courgette until starting to brown and soften. The pan should be over a medium heat - not too hot as you don’t want to burn the vegetables but warm enough to give them some colour. Stir the vegetables often as they cook.

  4. Once the vegetables are browned and softened add in the chopped sundried tomatoes and stir and allow to cool for 2-3 minutes.

  5. Next, add in the baby spinach and stir.

  6. Drain your pasta once cooked and add it to the frying pan and stir well to combine.

  7. Pour over the cashew cheese sauce and mix well to combine.

  8. Season with salt and pepper

  9. Serve immediately.