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Pasta topped with freshly cooked bright red cherry tomatoes and chunks of courgettes

Adventure Cook Series – Pasta Perfection for Summery Adventures

Julia Savory
Cherry tomatoes and creamy courgette chunks cook down gently into a soft, rich sauce made for the outdoors. A drizzle of tahini and pomegranate molasses brings depth and a little sweetness. This is clean, moreish camp cooking – simple ingredients, beautifully balanced.
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Photographed truthfully. If you cook it, yours will look like mine.

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main
Cuisine Adventure Cook Style
Servings 4
Calories/Seving 244 kcal

Ingredients
  

Pasta

  • 160 g dried pasta shells | you can use any shape, but shells are preferred!
  • 1 litre boiling water | to cook the pasta
  • 1 pinch salt | for the pasta water

Sauce

  • 1 tbsp olive oil
  • 300 g courgette | cut into quarters lengthways, then diagonal cut 15mm interval, into chunks
  • 1 pinch salt
  • 1 tsp dried thyme
  • 200 g baby plum tomatoes

Pasta dressing

  • 1 tsp extra virgin olive oil
  • 1 tbsp nutritious yeast
  • 1 pinch salt | or more to taste
  • 1 pinch ground black pepper

Finishing the dish

  • 1 tbsp tahini
  • 2 tbsp spring onion | diagonally slice
  • 1 tsp pomegranate molasses
  • 1 pinch ground black pepper
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Instructions
 

Cook the pasta

  • Bring a large pan of water to a rolling boil, with a good pinch of salt. When it's boiling, add the pasta and proceed to cook, with the lid off.
    160 g dried pasta shells, 1 litre boiling water, 1 pinch salt
  • When the pasta is cooked to 'al dente', drain thoroughly and then put it back in the warm pan, adding the extra virgin olive oil, nutritious yeast and salt and pepper. Mix it around and keep covered.
    1 tsp extra virgin olive oil, 1 tbsp nutritious yeast, 1 pinch salt, 1 pinch ground black pepper

Cook the sauce

  • Prepare the courgette and cut each plum tomato into half lengthways. Heat the oil in a large fry pan on a low heat, and when it's warm, add the courgette and salt, and cook for 8-10 minutes, to soften the courgette (it goes creamier when its cooked slowly).
    1 tbsp olive oil, 300 g courgette, 1 pinch salt
  • Bearing in mind that the pasta should basically be done now, you need to add the tomatoes and thyme to the courgette pan, and carry on cooking.
    1 tsp dried thyme, 200 g baby plum tomatoes
  • The tomatoes and courgettes will be soften and be careful that the tomatoes are only softened. Around 5 minutes max.

Finish

  • Tip the dressed pasta into a large bowl, put the courgette/tomato mix on top, then drizzle over the tahini, spring onions and pomagranate molasses.
    1 tbsp tahini, 2 tbsp spring onion, 1 tsp pomegranate molasses

Nutrition

Calories: 244kcalCarbohydrates: 37gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 45mgPotassium: 461mgFiber: 3gSugar: 5gVitamin A: 437IUVitamin C: 26mgCalcium: 39mgIron: 2mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.

Keywords comfort for cold times, courgette, for Trangia stoves, outside again meals, pomegranate molasses, tahini,, tomato purée, tomatoes, wild camper supper
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COPYRIGHT

© The Golden Polar Bear, 2025. Recipes and photography by Julia Savory. If you share this, please pass it along with kindness and if possible share a link back to this site. #ForTheAnimals

Photographed truthfully. If you cook it, yours will look like mine.