Creamy Zucchini Feta Pasta (Whipped Feta Sauce)
A creamy summer pasta with caramelized courgettes, sweet peas, and a whipped feta sauce with plenty of fresh herbs. On the table in about 30 minutes, no oven needed.
Ingredients
- 2 medium zucchini courgettes, sliced into half-moons
- 300 g wholewheat pasta
- 200 g frozen peas
- 1 lemon zest and juice
- 3 garlic cloves minced
- 3 tbsp olive oil for sautéing zucchini
- 1/2 tsp salt
For the whipped feta
- 200 g block feta
- 3 heaped tbsp Greek yogurt approx. 100 g
- 1 tbsp olive oil
- 1 handful fresh basil and mint most for the sauce, some to garnish
- 1/2 tsp black pepper
- Grated parmesan to serve (optional)
Instructions
Cook the pasta
- Bring a large pot of well-salted water to a boil and cook the pasta according to the packet. Later on, you can add frozen peas just before pasta finishes cooking.300 g wholewheat pasta
Sauté the zucchini
- Meanwhile, slice the zucchini in half lengthwise, then into half-moons, not too thin so they keep a bite.2 medium zucchini
- Heat 3 tbsp olive oil in a wide pan over medium heat and sauté the zucchini for 10 to 15 minutes, until soft, golden, and lightly caramelized at the edges.3 tbsp olive oil
- Take the pan off the heat and stir in the minced garlic and lemon zest. The warmth left in the pan will soften them without burning. Season with salt.3 garlic cloves, 1/2 tsp salt, 1 lemon
Make the whipped feta sauce
- In a food processor or smoothie blender whip the feta with the Greek yogurt, 1 tbsp olive oil, most of the herbs, and plenty of black pepper until smooth and creamy.200 g block feta, 1 tbsp olive oil, 1 handful fresh basil and mint, 1/2 tsp black pepper, 3 heaped tbsp Greek yogurt
- Loosen the whipped feta with a few splashes of pasta water.
Toss the pasta with the sauce
- A few minutes before the pasta is done, add the frozen peas to the pot and simmer together. Reserve a cup of pasta water, then drain.200 g frozen peas
- Add the drained pasta and peas to the zucchini pan, squeeze in the lemon juice, and toss with the whipped feta sauce, adding more pasta water if it needs loosening.
- Garnish with the reserved basil and mint and grated parmesan, if using.Grated parmesan
Notes
Avoid moving the zucchini slices for the first 5 minutes, check they are golden on one side before turning them.
Use block feta in brine rather than pre-crumbled; it whips far smoother. Taste before adding any salt to the sauce, as the feta usually brings enough on its own.
[convertkit_form form="5652602"]
Nutrition
Calories: 419kcalCarbohydrates: 34gProtein: 16gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 45mgSodium: 1169mgPotassium: 479mgFiber: 7gSugar: 7gVitamin A: 793IUVitamin C: 43mgCalcium: 304mgIron: 2mg
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨