Recipes from
THOSE WHO HARVEST
BABY MARROW AND ROSEMARY PASTA
Whether you call them courgets, zucchinis or baby marrows, the vegetable is just as versatile as its name. You can pretty much do anything with this wholesome veg – dressing it up or down!
This recipe is a quick and easy dish, great for lunch or supper.
Ingredients
- 200g baby marrow
- 100g portobello mushrooms
- 2 spring onions
- 1 garlic bulb
- 2 sprigs of fresh rosemary
- 1 cup coconut milk
- 3 cups penne pasta
- olive oil
- salt
- ground pepper
Method
Bring water to boil in a large pot. Add 1 tsp salt and tsp olive oil. Add pasta and cook until al dente. Strain water and set aside.
In a pan heat 2 Tbsp olive oil on medium high. Roughly chop spring onions. Crush garlic and add it to the pan, lowering heat to medium, then add spring onion. Stir so that it does not burn.
Chop rosemary and add it to the pan, simmer for 2 minutes. Cut the baby marrows into thick disks and slice the mushrooms into quarters. Now add the baby marrows to the pan and stir before covering pan with a lid. Simmer for about 5 minutes and then add mushrooms. Allow to cook with out a lid for another 5 minutes.
Add coconut milk, 1 tsp salt and 1 tsp pepper. Add more salt if so desired. Simmer for 5-7 minutes.
Place pasta in a serving dish and pour the baby marrow and mushroom sauce over. Gently mix to coat pasta.
Enjoy immediately, while warm.
– Bushrah, one of those who harvest
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