Courgette and Lentil Tagliatelle pasta

Quick and Easy 

Pop in the oven and forget about it!

As a mother of three teenagers, one dog and a company, my days are often hectic and filled with action. It is easy to loose track of time, and forget to prepare something for mealtimes. 

I often get the question...

"What's for dinner?" 

..more times than I care to hear. The worst is when I have nothing to respond with!

"I don't know!"

The inspiration for this recipe came one evening when my husband, James, suggested we take our dog, Rupert, for a long walk. It was one of those days where I was swamped with work and completely forgot to plan dinner. I needed something that I could pop in the oven and forget about until we returned. Rummaging through the pantry and fridge, I pulled out some courgettes, fennel, fresh tomatoes, a loaf of bread, and a packet of lentil pasta tagliatelle from Sunny and Luna. With a bit of improvisation, this delightful Courgette and Lentil tagliatelle was born.

It is such a life-saver, low maintenance, healthy and delicious. It contains protein from the lentils in the pasta, vegetables provide great nutrients, and the bread is the perfect carb addition. 

Here’s how you can whip up this tasty meal in no time:


  • 2 Courgettes
  • 1 fennel
  • 4 fresh Tomatoes
  • 2 slices of Bread
  • 1 Lemon
  • A large garlic clove
  • 1 tablespoon of dried basil
  • 3 tablespoons Olive oil
  • 1 pack Lentil tagliatelle
  • Salt and pepper to taste
  • Pinenuts 
  • Optional: Parmesan cheese for garnish


  1. Prepare the Vegetables: Start by roughly chopping the courgettes. I also love adding fennel if I have some, for that extra flavor boost. Toss the vegetables in a baking dish and drizzle generously with olive oil. Sprinkle with salt and pepper to taste. Scatter with a tablespoon of dried basil. 

  2. Add the Tomatoes: Place the fresh tomatoes on top of the chopped vegetables. There's no need to chop them; they will soften and burst in the oven, releasing their juices.

  3. Bread Croutons: Take the slices of bread, chop them into small cubes, and fry them in a pan with a bit of olive oil and the pinenuts until they are golden and crispy. Once done, set them aside.

  4. Add a Citrus Kick: Slice the lemon in half and squeeze the juice over the vegetables in the baking dish. This adds a refreshing zing that complements the flavors beautifully.

  5. Bake the Vegetables: Place the baking dish in a preheated oven at 375°F (190°C) and bake for about 30-40 minutes, or until the vegetables are tender and slightly caramelized.

  6. Cook the Pasta: While the vegetables are baking, bring a pot of salted water to a boil and cook the lentil tagliatelle according to the package instructions. Once done, drain and set aside.

  7. Combine and Serve: When the vegetables are ready, mix them with the cooked pasta. Add the fried bread croutons on top for a delightful crunch. For an added layer of flavor, sprinkle some grated Parmesan cheese.


I choose to serve it in a large ceramic dish. Available on the website. This dish gives the feeling of abundance and it is easy to make it look good on the table.

And there you have it – a delicious, hearty meal that’s ready to serve after a refreshing walk with your dog. This recipe has become a family favourite, not just for its ease but for its vibrant flavours that come together so beautifully. It’s proof that sometimes the best dishes are born out of necessity and a little creativity. It does also happen to be vegan, completely by accident! Just don't add parmesan, and your vegan friends and family can enjoy too. 

Give it a try next time you need a quick, hassle-free dinner. Your family will thank you!

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