Wholewheat Fusilli Pasta with Garlic, Courgettes & Pecorino Cheese

I’m a huge fan of spicy food and the fresh chilli in this dish is an absolute taste sensation (I omit the cheese as I’m vegan) but my husband loves the the saltiness of the Pecorino cheese. The kick of the chilli with the sobering fresh basil makes it a flavoursome and aromatic pasta dish like no other, so much so, I’m starting to crave this dish just writing this!

What’s more, it is also super easy to create, making it a perfect as a mid-week dinner! Pasta doesn’t need to be boring and dishes like this work for all the family.

My kids gobble it up without the red rings of chilli and my youngest loves to tear the basil from the plant on our windowsill. My youngest doesn’t eat dairy so like me, omits the cheese.

I also alternate between slices of crisp courgette and aubergine to add a meatier vegetable to the dish, giving it more depth. My vegetarian friends always pre-order (!) this if they’re popping over for lunch or dinner but I have been known to add some mince in when the kids were desperate for a Bolognese twist.

Go make it and enjoy!

Wholewheat Fusilli Pasta with Garlic, Courgettes & Pecorino Cheese

Ingredients (serves 2)

• 1 courgette, sliced thinly
• 1 tbsp of olive oil
• 2 cloves garlic
• Sea salt and freshly ground pepper for seasoning
• 220g Fusilli pasta (cooked according to packet instructions)
• 1 chilli, sliced thinly
• Handful of fresh basil
• 100g Pecorino cheese, grated

Method

1. Pre-heat grill for medium-low heat. Brush courgette with olive oil and season with salt and pepper.
2. Cook on preheated grill until beginning to brown, 3-4 minutes per side.
3. When cooked, remove from the grill and into a serving bowls with the pre-cooked pasta.
4. Fry some garlic in a little olive oil and remove when golden
5. Top with the chilli, garlic, fresh basil and grated Pecorino cheese. Season with salt and pepper to taste.

I’d love to read your comments in the post. You can make this with any pasta of your choosing. I tend to opt for wholewheat pasta as it’s slow releasing and keeps me fuller for longer. Pecorino is an Italian cheese made from ewe’s milk and it’s available in most supermarkets. I must try this with vegan cheese.