Pasta with courgettes, white beans and faux feta

I’m normally very organised about what i’m going to eat and when, and I plan everything carefully so I don’t end up with lots of leftovers. You have to be organised when you’re doing lots of testing for different authors, like I’m doing at the moment. But somehow last week I wasn’t very well planned and I ended up just making up a few dishes to use up my leftover bits and pieces.This was so tasty and perfect for the warm spell we are having. It was nice to eat a dish of pasta without feeling full and sleepy after.

My leftovers were 2 (admittedly a little bit shrivelled) courgettes, half a packet of tofu and a few tablespoons of home made pesto. The pesto was a tester for Celine and Joni but it could have been any.

The first thing I did was use the tofu to make some Faux Feta from American Vegan Kitchen. Amazingly, I didn’t make this when I was testing for the book but now I wonder why I waited so long. You could use a bought vegan feta or choose your favourite online faux feta recipe.

Here’s the recipe:

Enough pasta for 3 portions (I’m loving this at the moment, even though we aren’t gluten free, it’s so light and delicious)
1/2 onion, sliced
1 clove garlic, crushed
2 courgettes, sliced
3tbsps pesto
1 tin white beans
About 7oz faux feta
lemon juice
Parsley, chopped (mint would be nice if you have it)
Salt and pepper

Put a large pot of water on to boil for the pasta. Cook according to package instructions.
Heat some olive oil on a frying pan and add the onion. Cook until soft but not brown. Add the garlic and courgettes and continue to cook until the courgettes are soft, just a few minutes will do it.
Drain the pasta and add the pesto and stir around. Add in the drained tin of beans, the feta and the courgette and onion mix. Stir in lemon juice, salt and pepper to taste, and sprinkle with fresh parsley to serve.

I’m sending this to Presto Pasta Nights, which this month is hosted by Helen at Fuss Free Flavours.

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6 thoughts on “Pasta with courgettes, white beans and faux feta

  1. That sounds like my kind of dinner, I need to get myself a copy of American Vegan Kitchen asap but in the meantime I’ll probably try this with Redwoods feta. Also, I’m currently using that pasta too, I’d go as far as to say it’s the best gluten free pasta ever!

  2. This is the kind of meal I make very often–home from work, a look through the fridge to see what ought to be used, and then a glance at a few cookbooks over a glass of wine, or two if I can’t make up my mind, some pondering, more dithering, then it’s too late for any of the recipes I’ve pegged so I just toss something together–and sometimes it’s a happy combination like this one. Lots of salty, herby flavours…this reminds me that I have 1.5 zucchini in the fridge right now…I’ve made that faux feta and it is really good, and super fast, too.

  3. Great looking summer dish and perfect for my current hot spell. Thanks for joining in PResto Pasta Night fun. I hope to see you at many a Friday roundup.

  4. I’m usually a serious meal planner as well but sometimes I do end up with odds and ends as well…and the clean out the fridge dishes that result are some of my favorites! This looks delicious.

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