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Crab and courgette pasta

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 6 Jul 23
Updated: 18 Mar 24

Grating courgettes into pasta allows them to retain their fresh flavour while melting into a sauce, providing a perfect partner for indulgent crab. This speedy, dairy-free dinner is ultimate summer evening cooking.

Make the most of courgette season with more easy courgette recipes.

Easy
August 2023

Test kitchen approved

Serves 2
Hands-on time 20 min

Make the most of courgette season with more easy courgette recipes.

Dairy-free recipes

Nutrition: per serving

Calories: 271kcals
Fat: 10g (1.9g saturated)
Protein: 16g
Carbohydrates: 26g (2.9g sugars)
Fibre: 4g
Salt: 0.5g

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Ingredients

1 large courgette
150g tagliatelle
1 tbsp extra-virgin olive oil
1 red chilli, finely chopped (and deseeded if you want less heat)
1 garlic clove, finely chopped
100g white and brown crabmeat
Juice ½-1 lemon, to taste

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Method

Coarsely grate the courgette, then tip into a colander. Sprinkle with fine salt and sit over a sink or bowl. Leave to drain for about 10 minutes.
Meanwhile, bring a large pan of salted water to the boil and cook the tagliatelle according to pack instructions until al dente. Drain, reserving a mugful of the cooking water.
Return the empty pasta pan to a medium heat, add the oil, chilli and garlic, then cook gently for a minute or two until fragrant. Stir in the crab and courgette to warm through. After a minute or so, add the tagliatelle along with a good glug of the cooking water and stir well to coat the pasta in the crab sauce. Squeeze over some lemon juice to serve