Dinner

Tomato, Courgette, Cream & Oregano Pasta Recipe

Name: Tomato, Courgette, Cream & Oregano Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 tbsp olive oil; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 1 courgette, finely chopped; 1 tsp chilli flakes (optional); 2 tbsp tomato purée; 400g can chopped tomatoes; 150ml double cream; 15g oregano, chopped; 400g penne; 50g Grana Padano, grated

ByEthan Lark November 21, 2025November 21, 2025

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Introduction

This Tomato, Courgette, Cream & Oregano Pasta is a comforting and flavorful dish perfect for any weeknight. The creamy sauce combined with fresh oregano and a hint of chili creates a delightful balance that’s both simple and satisfying.

A white bowl filled with creamy orange-red penne pasta mixed with small green zucchini pieces sits on a purple cloth on a white marbled textured surface. The pasta is sprinkled with finely grated white cheese and cracked black pepper, giving it a textured topping. A silver spoon is placed inside the bowl on the right side. Nearby, there is a small white dish containing cracked black pepper, and a white plate holding a block of cheese next to a metal grater with shredded cheese falling onto the cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 courgette, finely chopped
1 tsp chilli flakes (optional)
2 tbsp tomato purée
400g can chopped tomatoes
400g penne
150ml double cream
15g oregano, chopped
50g Grana Padano, grated

Instructions

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes until softened and fragrant.
Step 2: Stir in the chopped courgette, chilli flakes if using, tomato purée, and chopped tomatoes. Cook for 8–10 minutes until the courgettes are tender.
Step 3: While the sauce simmers, cook the penne pasta according to the package instructions until al dente. Drain the pasta, reserving a little cooking water.
Step 4: Reduce the sauce heat to low and stir in the double cream. Warm for 5 minutes until the sauce thickens slightly. Season well and add the chopped oregano.
Step 5: Add the cooked pasta to the sauce, tossing to combine. Use a splash of reserved pasta water if needed to loosen the sauce.
Step 6: Serve topped with grated Grana Padano cheese for a tasty finish.

Tips & Variations

Try swapping Grana Padano for Parmesan or Pecorino for a different cheese flavor.
Add roasted pine nuts or toasted breadcrumbs on top for extra texture.
For a vegan version, use plant-based cream and omit the cheese or use vegan alternatives.
If you prefer a spicier sauce, increase the amount of chilli flakes or add fresh chopped chili.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream to loosen the sauce as needed.

How to Serve

A rustic white bowl holds a serving of penne pasta coated in a creamy, orange-colored tomato sauce mixed with small green vegetable pieces, possibly zucchini; the pasta is topped with freshly grated white cheese and scattered black pepper. A silver fork is placed inside the bowl. The bowl rests on a deep pink cloth on a white marbled surface, alongside a white dish with crushed black pepper, a plate with a block of pale yellow cheese and a metal grater, and another bowl with some sauce remnants. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like fusilli, rigatoni, or farfalle works well with this sauce.

Is it possible to prepare the sauce in advance?

Absolutely, the sauce can be made a day ahead and reheated before adding the freshly cooked pasta for best texture.