Adventure Cook Series – Pasta Perfection for Summery Adventures

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.

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

Print Recipe

Prep Time 5

Cook Time 20

Total Time 25

Course Main

Cuisine Adventure Cook Style

Servings

Calories 244

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

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.