The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Roast courgette, chilli & pea pasta
Roasting the courgettes adds a lovely depth of flavour to this hearty and wholesome dish. They team up with mushrooms, peas and a hint of chilli, stirred through pasta to soak up the garlicky, herby sauce and finished with a sprinkling of parsley. Yum!
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 1 courgette
- 1 tsp dried oregano
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 150g peas
- 1 onion
- 2 garlic clove
- 1 chilli
- 1 handful of fresh flat-leaf parsley
- 120g chestnut mushrooms
- 200g girandole pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
- 1 leek
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
Nutritional Information
Calories: 536
Protein: 28g
Carbs: 97g
Fat: 4.6g
Ingredients
- 400g girandole pasta (Wheat, Barley, Oats, Soya) (100% Durum Wheat Semolina)
- 2 courgette
- 1 tbsp dried oregano
- 2 onion
- 240g chestnut mushrooms
- 4 garlic clove
- 2 x chilli
- 1 handful of fresh flat-leaf parsley
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 150g peas
- 1 leek
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
Nutritional Information
Calories: 496
Protein: 24g
Carbs: 91g
Fat: 3.9g
Roast courgette, chilli & pea pasta
Roasting the courgettes adds a lovely depth of flavour to this hearty and wholesome dish. They team up with mushrooms, peas and a hint of chilli, stirred through pasta to soak up the garlicky, herby sauce and finished with a sprinkling of parsley. Yum!
Cook time:
30 mins
Cuisine:
Italian
Food group:
Dairy
Allergens: Celery, Wheat, Milk
Cooking Instructions
Boil the pasta
- Heat your oven to 240ºC/fan 220ºC/gas 9.
- Cook the pasta in boiling water for 8-9 mins, then drain.
Roast the courgettes
- Meanwhile, dice the courgettes into 3cm chunks. Peel the onions and cut into 8 wedges. Put them on a baking tray lined with baking paper. Spritz with cooking spray, sprinkle over the oregano and roast for 15-20 mins, until soft.
Chop, chop!
- At the same time, trim the leeks, then thinly slice. Thinly slice the mushrooms, and peel and crush the garlic.
- Finely dice the chillies (deseed for less heat) and finely chop the parsley.
Get the veg involved
- Spritz a large, deep non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the leeks and mushrooms for 5 mins.
- Add the garlic, chillies (to taste) and garlic & herb paste and cook for 2 mins.
- Crumble in half the stock cube (the whole stock cube for 4 portions) and pour in 350ml water (400ml for 4 portions). Stir well and simmer for 5 mins.
- Tip the peas, roasted courgettes and onions and half the parsley into the veg pan and cook for 1 min.
Stir & serve
- Take the pan off the heat and leave to cool a little, then stir in the pasta and yogurt.
- Lightly season, scatter over the remaining parsley and serve.