Whole Wheat Fusilli with Courgette

20 minutes


Courgette fusilli

  • 350g of fusilli pasta, whole wheat such as Barilla Integrale fusilli
  • 1 leek, sliced julienne
  • 100g of single cream
  • 1 courgette, sliced julienne
  • 12 courgette flowers, finely sliced
  • 100g of goat's cheese, grated
  • 2 tbsp of olive oil
  • salt

Pumpkin oil powder

  • 1 egg white
  • 2 tsp pumpkin seed oil

To serve

  • courgette flowers, to garnish
  • fleur de sel, to taste


Before cooking, make the egg white powder for the garnish. Preheat the oven to 120°C/gas mark ½
Whisk the egg white to create stiff peaks then spread out over a baking tray lined with baking paper or silicone
Place in the cool oven for 10–12 hours or until fully dehydrated. Allow to cool then crumble into a powder and reserve until ready to serve
To cook the pasta and sauce, heat the olive oil in a pan and place over a medium heat. Add the leek and sauté gently for 5 minutes to soften
Turn the heat down low before stirring in the cream. Allow the sauce to thicken slightly while cooking the pasta
Bring a large pan of salted water to the boil and cook the whole wheat fusilli for 11 minutes
After the pasta has been cooking for 8 minutes, stir the sliced courgette and courgette flowers into the cream sauce
When fully cooked, drain the pasta, reserving a little of the cooking water, and stir into the cream sauce along with the grated goat's cheese
Add a little of the pasta cooking water to loosen the sauce and ensure the pasta is fully coated
Divide the pasta and sauce between serving dishes and garnish with a few fresh courgette flowers and a little fleur de sel to taste
Mix the pumpkin seed oil through the powdered egg white then sprinkle over the pasta to serve