Garlic Fried Samphire, Courgette & Chilli Lumaconi

Garlic Fried Samphire, Courgette & Chilli Lumaconi

Preparation Time – 10-15 minutes

Cooking Time – 20-25 minutes

Feeds – 4-6

Ingredients –

500g Lumaconi Pasta

Sprinkle of Salt Flakes

2 Generous glugs of good quality Olive Oil

4-5 Large cloves of Garlic – Crushed and finely chopped

1 Red Chilli – Finely sliced

2 Courgettes - Finely chopped or put through a ‘Spiralizer’

Large handful of Samphire

3 Slices of stale Sourdough - Roughly chopped/blitzed into breadcrumbs and roasted

Small handful of Parsley – Roughly chopped

Generous sprinkle of freshly ground Black Pepper

120g of Vegetarian Parmesan – Finely Grated

Instructions –

Start by boiling a large pan of water (use the kettle to help speed things up). Add a sprinkle of salt then add in the pasta, stirring and cooking for 12-15 minutes until al dente. Drain once cooked.

While the pasta cooks, roast the breadcrumbs by spreading out on a tray and roasting for 3-5 minutes 190 degrees Celsius or until golden.

In a large frying pan combine the garlic, chilli, breadcrumbs and oil over a medium to high heat and cook for a minute or so being careful to not let the garlic brown. Next add in the courgette and samphire, cooking for a further minute or two before adding the pasta. Stir to ensure an even coating before serving with generous amounts of black pepper, parsley and veggie Parmesan.