Jamie Oliver Simple Courgette Pasta

Some days, you just want to cook something that doesn’t make you feel like you’re running a restaurant. You know, something easy but still special. I was standing there on a Tuesday night, staring at two courgettes (because why is that always what I have in the fridge?) and thought, “What if I just throw these into pasta?” The next thing I knew, I had this creamy, dreamy, courgette pasta that made me feel like I actually had my life together.

The courgettes cook down in a way that makes them feel creamy, but it’s all just a bit of olive oil, garlic, and cheese magic. The whole thing comes together in 20 minutes. No joke. And the best part? It’s light but comforting. I found myself sneaking bites while waiting for the pasta to cook — it’s that good.

Why You’ll Love It

• It’s done in 20 minutes. Perfect for those nights when you don’t want to think about dinner.
• Simple ingredients, but a big impact — garlic, lemon, cheese…hello!
• Courgettes transform into this creamy, soft texture without any heavy cream.
• You can make it with any pasta shape you like, so it’s super adaptable.
• Great for meal prep. Tastes great the next day, even cold.
• A light yet satisfying meal — no food coma afterwards.

Ingredients

• 2 tbsp olive oil (more if your pan’s feeling moody)
• 300g spaghetti or linguine
• 1 kg courgettes, chopped into small cubes (yeah, that’s a lot — but trust me, it cooks down)
• 200g garlic and herb cream cheese (or regular cream cheese with some dried herbs)
• 1 lemon (zest and juice)
• 100g Parmesan cheese (grated — or go vegetarian with a different hard cheese)
• Salt and freshly ground black pepper (don’t skimp on this)

How to Make It

Get the pan hot:

Heat up your olive oil in a big frying pan over medium-high heat. Toss in your chopped courgettes and let them sizzle away for about 10-15 minutes. Stir occasionally. You want them to soften and start to get a bit golden on the edges. A little blackening is fine — it adds flavour.

Cook your pasta like you mean it:

While the courgettes are doing their thing, get a pot of salted water boiling. Add your pasta and cook it according to the packet’s instructions (but don’t forget to save a mug of pasta water before you drain it. Trust me, you’ll need it).

Time for the creamy magic:

Once the courgettes are soft and starting to get a little crispy on the edges, turn off the heat. Stir in your cream cheese (don’t be shy). Let it melt in, then add the lemon zest and juice of half the lemon. Give it a good stir and taste. More lemon juice? Go for it.

Bring it all together:

Add your cooked pasta to the pan with the courgettes and toss everything together. Don’t forget that saved pasta water — pour it in little by little until you’ve got the sauce to your liking. It’ll make the whole thing come together beautifully.

Finish with cheese and seasoning:

Stir in the Parmesan and season generously with salt and pepper. Taste and adjust. If it feels a little bland, throw in some more lemon juice or salt. Add the zest of the other half of the lemon if you’re feeling fancy.

Common Mistakes and How to Dodge Them

Why is my pasta dry?
You didn’t save enough pasta water! It’s liquid gold — don’t skip it. Just add a little bit at a time until you get the creamy texture you’re after.

The courgettes aren’t soft enough!
You need to give them time to cook down. Don’t rush it! The more they cook, the more they’ll release that lovely creamy texture.

Can I make this without the cream cheese?
You can, but it’s what makes it creamy. You could try ricotta or a bit of mascarpone if you’re out, but it won’t be the same.

Storage and Reheating

Fridge: Keeps for about 2 days. Just store it in an airtight container.

Microwave: Fine, but cover it or it’ll dry out. A quick splash of water can help bring it back.

Pan reheat: Best option. Add a little olive oil or some water to loosen things up, and warm on medium heat.

Freezer: Honestly, I wouldn’t freeze this one. The courgettes get mushy and the cream cheese might separate.

Frequently Asked Questions

Can I use zucchini instead of courgettes?
Of course. Zucchini is the same thing, just with a different name depending on where you’re from.

What if I don’t have cream cheese?
You could swap in ricotta or even a little bit of mascarpone for that creamy texture. Not the same, but still tasty!

What if I want to add protein?
You could throw in some grilled chicken or roasted chickpeas if you want more protein. Or even a fried egg on top. Yes, please.

Can I make this vegan?
Sure! Use a dairy-free cream cheese alternative and nutritional yeast instead of Parmesan. You’re good to go.

Nutrition Facts (Per Serving)

• Calories: 589
• Fat: 23g
• Carbs: 71g
• Protein: 26g
• Sodium: 605mg
• Sugar: 12g