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Cream cheese courgette pasta

Cream Cheese Courgette Pasta with Parmesan

A great, tasty and easy vegetarian creamy pasta sauce, perfect for a mid-week meal.
Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Author Lea


  • 1 Onion Small
  • 250 g courgette coarsely grated
  • 3 - 4 cloves Garlic
  • 300 ml hot water
  • ½ vegetable stock cube
  • 120 g cream cheese we like Philadelphia
  • 70 g parmesan grated
  • 2 tbsp olive oil
  • salt
  • 400 g pasta
  • cherry tomatoes to roast
  • sliced courgette to roast


  • Chop the onion and grate the courgette and garlic (I grate courgette on the coarse side and the garlic on the fine side of the grater).
  • Grate the parmesan finely.
  • Dissolve the vegetable stock in hot water.
  • Fry the onion in a larger frying pan first. Turn the heat down a bit once it starts browning and add the grated courgette and garlic.
  • After 2 - 3 minutes of sizzling, pour the dissolved vegetable stock in and let it cook with the lid for around 10 minutes, then without the lid for an additional 5 minutes on a medium heat (or until you are happy with the consistency).
  • Season with salt, stir in cream cheese and simmer without the lid for another 5 minutes.
  • After that take the pan off the heat and mix in grated parmesan.
  • While waiting for the sauce, cook the pasta (it usually takes around 12 minutes, follow the instruction on the packaging). Keep some water from the pasta to loosen the sauce a bit if necessary.
  • Tip the pasta into the pan with the sauce and combine together.
  • If you want to roast the vegetable, slice the courgette and lay it flat on the baking tray (don't overlap pieces), add some cherry tomatoes onto the same tray too and drizzle all with olive oil.
  • Roast vegetable in the oven on 200 C until slightly brown - approx. 30 min.
  • Tip: Put the vegetable in the oven first so you don't have to wait for it once the courgette sauce is ready.