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Recipe of the Week: Artichoke Linguine in Creamy Herb and Courgette Purée

Vegetable pasta with a sophisticated twist! We’ve mixed creamy (and naturally fat-free) puréed courgette with tender artichoke, capers and fresh herbs for a delicious yet unusual pasta sauce. All the contrasting flavours of the ingredients blend together for a balance of acidity and freshness that just works perfectly!



  • 200g x Linguine
  • 1 x Artichoke Hearts
  • 1 tbsp x Capers
  • 1 x Courgette
  • 1 x Red Onion
  • 1 x Garlic Clove
  • 1 x Vegtable Stock Cube
  • 1 tsp x Dried Oregano
  • 10g x Fresh Parsley
  • 30g x Rennet-Free Parmesan
  1. Boil a kettle (used in steps 4 & 5)
  2. Slice the Courgette Finely
    Drain the artichokes hearts and chop into quarters
    Peel the onions and chop coarsely
  3. Crush the Garlic with the side of a knife, peel and chop finely
    Chop the parsley finely
    Grate the parmisan
  4. Dissolve the stock cube in 100mlof boiling water (used in step 6)
  5. Cook the courgette in a pot of boiling water for 2 min
    Remove the courgette and place in a blender bowl, leaving the water in the pot
    Cook the pasta in the courgette pot with salt for 8-10 min or until the pasta is cooked to your taste, stir occasionally, then drain.
  6. Meanwhile, combine the stock, dried oregano and courgette using a stick blender for a smooth puree
    Add 1-2 tbsp of olive oil to a large pan on medium heat
    Once the oil is hot, add the onion and cook for 3 min or until soft
    Add the garlic and cook for 1 min
  7. Add the purée and parsley to the pan and cook for 1 min, stirring constantly
    Add the artichoke hearts and capers, mix week for 2 min or until all the ingredients are hot though
    Add the artichoke hearts and capers, mix well and cook for 2 min or until the ingredients are heated through
  8. Add the pasta to the sauce and toss well
    Season to taste the plate with a sprinkle of Parmesan


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