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Courgette Linguini with Bean & Tomato Sauce

Food Main Courses Quick Meals Dairy-free Gluten-free Vegan Vegetarian
The Vegetarian Society Happy, Healthy and Delicious
Prep: 20 minutes
Cook: 10 minutes
2 Servings
4 large courgettes
2 tbsp olive oil
2 garlic cloves, finely chopped
½ small red chilli, finely chopped
1 tbsp capers, rinsed
40g black olives, pitted & chopped
200g cannellini beans, drained & rinsed
227g chopped tomatoes
2 tbsp tomato purée (check GF/vegan)
10g flat leaf parsley, finely chopped
  1. 1. Prepare the courgette linguini by peeling lengthways with a julienne peeler to create long thin strips, then set aside
  2. Heat oil over a medium heat, add the garlic and cook gently. Add the chilli, capers and olives, cooking for 1 minute
  3. Add the cannellini beans, chopped tomatoes and tomato purée, cook for another 5 minutes then remove from heat and stir through the parsley
  4. Bring a large pan of water to the boil. Place the courgette linguini in the pan and boil for 30 seconds then drain
  5. Put the drained courgettes into two bowls and top each with the bean and tomato sauce and serve