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Courgette, Broad Bean and Goat's Cheese Pasta

I've been busy picking my crop of courgettes and broad beans this week and have used them to create this yummy vegetarian pasta dish. The addition of goats cheese and parmesan cheese give it a deliciously moreish and creamy consistency that's bound to make it new family favourite for tea!

Gill X

Preparation Time:
15 minutes
Cooking Time:
15 minutes
Serves: 4


  • 1 shallot, finely chopped
  • 2 courgettes, sliced on a mandoline
  • 2 garlic cloves, crushed
  • 200g broad beans, halved
  • 300g pasta
  • handful of basil, chopped
  • 50g parmesan cheese, grated
  • 50g pine nuts, toasted
  • 125g goats cheese
  • 1 tbsp butter


    1. Cook the pasta according to packet instructions. Drain, reserving a little of the cooking water.
    2. In a pan heat the butter and cook the shallot, courgette and beans. Just as they are beginning to colour add the garlic and a few tablespoons of the cooking liquor from the pasta.
    3. Tip the pasta into the courgette pan and add the basil, pine nuts and goats cheese, mixing gently.
    4. Serve with parmesan and season.