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Feta & courgette fettuccine

Feta & courgette fettuccine

Ready-made whipped feta makes this dish deliciously creamy – just add enough pasta water to get that sauce super-silky.

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  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 180g fettuccine (or Essential Spaghetti)
  • 3 tsp extra virgin olive oil
  • 20g Cooks’ Ingredients Breadcrumbs
  • ½ tsp fennel seeds, crushed
  • 1 Essential Courgette, cut into 0.5cm half moons
  • 180g pack Whipped Feta Dip
  • ½ unwaxed lemon, zest and juice
  • ½ x 25g pack basil, leaves only


  1. Bring a large pan of salted water to the boil; cook the pasta for 1 minute less than the pack instructions. Meanwhile, put a large frying pan over a medium-high heat. Add 1 tsp oil and the breadcrumbs; toast for about 3 minutes, until golden. Tip into a small bowl and set aside. Add the remaining 2 tsp oil and the fennel seeds to the pan; leave to sizzle for 30 seconds. Stir in the courgette and a pinch of salt. Cook over a medium-high heat for about 6 minutes, stirring often, until soft and starting to colour.

  2. Drain the pasta, reserving a mugful of the cooking water. Add the whipped feta and tomatoes to the courgette pan, then stir in the pasta, splashing in a good glug of the reserved pasta water to combine into a silky sauce. Season, take off the heat, stir in the lemon zest and juice and most of the basil. Divide between plates and scatter over the remaining basil and the toasted breadcrumbs. Enjoy straight away.


Typical values per serving when made using specific products in recipe


3,030kJ/ 724kcals



Saturated Fat












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