The easiest (and creamiest) dinner you'll cook this week. It's sort of a pasta bake, sort of a traybake, and completely delicious.
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Serves
4
Courgette
Garlic Bulb
Penne Pasta
Mascarpone
Parmesan
Lemon
Toasted Pine Nuts
Basil
Serves
4
Courgette
Garlic Bulb
Penne Pasta
Mascarpone
Parmesan
Lemon
Toasted Pine Nuts
Basil
Unlock this free recipe
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Step 1.
Heat the oven to 180°C. Finely slice the courgettes and add to a large roasting tin. Slice the top off the bulb of garlic, drizzle with a little olive oil, wrap in foil and snuggle into the tray. Slide into the oven for 30 mins.
Step 2.
Meanwhile, bring a pan of salted water to the boil. Drop the penne into the boiling water and cook according to packet instructions.
Step 3.
Remove the tin from the oven, and remove the garlic, unwrap, and set aside to cool a little. Use a slotted spoon to scoop the pasta into the tray along with a big splash of pasta water. Add the cream cheese/mascarpone along with the smooshed garlic. Grate the Parmesan straight into the tray, then add the juice of ½ the lemon. Season generously with salt and pepper.
Step 4.
Taste and add extra lemon juice if it needs it – add a little more of the pasta water to loosen the sauce.
Step 5.
Spoon into bowls, top with more Parmesan, basil leaves and toasted pine nuts.
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