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Punchy courgette & tomato pasta sauce

Punchy courgette & tomato pasta sauce

Serves pea 4-6 Clock icon 15 minutes hands on time
Did you know that most shop bought pasta sauces contain as much sugar as a chocolate bar? Our recipe is ridiculously easy, packed full of antioxidants, vitamin c and potassium and whats more, there's not even a sprinkling of sugar! Make double, portion up & whack in the freezer.

3 Farmdrop products in this recipe

£ 3 .65
3 items.

Here's how you do it

  1. Slice up the courgettes into rounds then peel and thinly slice the garlic cloves. Remove the stalks from the basil and parsley and roughly chop the leaves.

  2. Gently heat a glug of olive oil in a pan, then add the garlic and fry gently for 1 minute until fragrant but not coloured. Add the courgettes, cherry tomatoes, basil, parsley, chilli flakes to the pan with the garlic and season. Pour over a mug of water and bring to the boil then reduce to a simmer.

  3. Whilst the sauce is cooking, go in with a potato masher to break down the tomatoes. Simmer for 10-15 minutes and the sauce is ready.


  • 3 courgettes
  • a handful of basil
  • a handful of flat leaf parsley
  • 1 punnet of cherry tomatoes
  • 3 garlic cloves

From the larder

  • Olive oil
  • Salt and pepper
  • 1 tbsp chilli flakes

Suitable for

  • Vegetarians
  • Vegans
  • Gluten free
  • Dairy Free