Courgette pappardelle

Avoiding carbs but still want the pleasure of tucking into a plate of ‘pasta’? This courgette pappardelle recipe is the answer. All you need it the fattest courgettes you can lay your hands on plus a veggie peeler to create wide ribbons of courgette pappardelle in seconds! A generous shake of our new Steam Veggie Seasoning, a few peas, feta and mint for freshness and you have yourself a plate of ‘pasta’ with all the joy and none of the guilt! 


Cooking Methods

  • Pan-Fry



Prep Time

15 minutes

Cooking Time

10 minutes


  • 10 Extra Large Courgettes (Zucchini, Baby Marrow)
  • Extra Virgin Olive Oil
  • 1 Large clove of garlic, peeled
  • half a cup of fresh or frozen peas
  • Cape Herb & Spice Steam Veggie Seasoning
  • Juice of half a lemon
  • A wheel of soft, creamy Danish-style feta
  • A deseeded red chilli, finely sliced
  • A handful of small mint leaves
  • Edible flowers and pea shoots, for decorating


  1. Use a vegetable peeler to peel the courgettes into long, wide ribbons. Add 2-3 tablespoons of olive oil to a non-stick pan and gently fry the clove of garlic for four minutes to impart a subtle garlic flavour to the oil.
  2. Remove the garlic. Turn up the heat and add the courgette ribbons and peas to the pan. Toss courgettes a few times as they fry or gently stir them, taking care not to break them up.
  3. Season them with a few generous shakes of our Steam Veggie Seasoning and squeeze over the juice of half a lemon. Plate up and crumble over feta, scatter over chilli and mint leaves. Tuck in!