Courgette & Black Pepper Sauce With Fresh Tagliatelle

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle and heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] olive oil over a high heat

Top, tail and slice your courgette[s] into discs

Once hot, add the courgette discs to the pan with a pinch of salt and cook for 5-6 min, turning halfway, until starting to soften

Add your fresh tagliatelle to a pot of boiled water with a generous pinch of salt and bring to the boil over a high heat

Cook the tagliatelle for 3-4 min or until cooked with a slight bite

Once done, drain the tagliatelle, reserving a cup of the starchy pasta water

Reboil half a kettle

Peel and slice (don't chop!) your garlic

Dissolve your vegetable stock mix in 75ml [100ml] [130ml] boiled water

Cut your lemon[s] in half

Once the courgette has started to soften, add the sliced garlic to the pan and cook for 1 min or until fragrant

Once fragrant, add half your grated Italian hard cheese and half your cracked black pepper (you'll use the rest later!) to the pan with the juice of half your lemon[s] and your vegetable stock

Give everything a good mix up – this is your courgette & black pepper sauce

Stir your drained tagliatelle into the sauce and give everything a gentle mix up until the pasta is nicely coated – this is your courgette & black pepper sauce with fresh tagliatelle

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!

Cut the remaining lemon into 1 wedge per person