Crispy Carrot Pasta with Charred Courgette & Artichoke
FRESH & SEASONAL · Golden & Crispy
Crispy pasta might just be our favourite discovery. If you’ve only ever boiled your pasta, this one’s for you. Pan-frying Fuel Me Once gives it beautiful golden edges and a little crunch, while keeping the centre deliciously tender. Pair that with charred courgette, artichokes, fragrant garlic, fresh basil and lemon, and you’ve got a dish that’s bright, comforting and just a little bit special. It’s the sort of dinner that looks impressive without being complicated.
At a glance
Serves: 2 smaller portions · Pasta: 150g, weighed frozen · Method: Pan-fry for crisp edges · Dietary: Vegan with suitable packaged ingredients
Cooking from frozen
Cook Fuel Me Once pasta directly from frozen. No need to defrost. Follow the instructions on your packaging and ensure the pasta is piping hot throughout before serving.
Pan-frying gives this dish its golden, crispier texture. Follow the frying method and cooking time on your pack.
Why we love it
It’s all about the contrast. Golden, pan-fried pasta with crispy edges, sweet charred courgette and tender, savoury artichokes. Fresh basil, fragrant garlic and a squeeze of lemon bring brightness, while pumpkin seeds add a lovely finishing crunch. A celebration of seasonal vegetables that’s just as delicious as it is colourful.
What you’ll need
150g Fuel Me Once carrot pasta
1 medium yellow courgette, sliced into 1cm half-moons
150g cooked artichoke hearts, drained, patted dry and quartered
2 garlic cloves, thinly sliced
Zest and juice of ½ lemon
A handful of fresh basil
2 tbsp olive oil, plus a little extra to finish
Black pepper and sea salt, to taste
1 tbsp toasted pumpkin seeds, optional
Let’s cook
1. Give the courgette some colour
Heat 1 tbsp oil in a wide frying pan over a medium-high heat. Add the courgette in a single layer. Leave it to colour before turning, then cook until golden and tender. Transfer to a plate.
2. Crisp the frozen pasta
Cook the pasta directly from frozen using the pan-frying instructions on your packaging, including the specified oil, heat and cooking time. Ensure it is piping hot throughout. The intended texture is golden at the edges with a tender centre.
3. Let the garlic become fragrant
Once the pasta is cooked through, reduce the heat. Add the sliced garlic and stir gently for about 30–60 seconds until fragrant. Keep a close eye on it so it doesn’t burn or turn bitter.
4. Bring the vegetables back in
Add the drained, dry artichokes and return the courgette to the pan. Warm everything through gently, folding rather than stirring vigorously.
5. Finish bright
Take the pan off the heat. Fold in the lemon zest, a squeeze of lemon juice and torn basil. Taste, season and add more of the lemon juice if you like. Finish with the optional toasted pumpkin seeds and a small drizzle of olive oil.
The little chef’s trick
Give your courgette a little breathing room. Cooking it in a single layer helps the edges turn golden instead of steaming. Pat the artichokes dry too. Less moisture means better texture. Use ready-cooked artichoke hearts, not raw artichokes.
Make it yours
Can’t find yellow courgette? Green courgette works beautifully. Prefer softer pasta? Boil it directly from frozen following the pack instructions, then gently fold it through the cooked vegetables. The finish will be softer rather than crisp.
How much pasta should I use?
This recipe makes 2 smaller servings, using 150g pasta in total, or 75g per person. All pasta weights are measured frozen, before cooking.
For children, around 75g is a suggested smaller serving. Adjust for age, appetite and individual requirements. Younger children may need less. For adults, around 150g is a starting point for a main meal, depending on appetite and what you serve alongside.
A 300g pack provides four suggested 75g smaller servings or two suggested 150g adult servings. For larger portions, scale the whole recipe proportionately, including the sauce and vegetables. These are Fuel Me Once serving suggestions, not NHS pasta portion recommendations.
Allergens and dietary information
Contains wheat (spelt). Vegan when prepared with the listed plant-based ingredients. Check artichoke and seasoning labels for suitability and additional allergens.
Where we get our veg 🥕
For our London friends wondering where we pick up some of our fresh produce, we’re big fans of Avoman in Wandsworth.
We love popping in to see what looks good and what’s in season. They’ve got a fantastic selection of fresh vegetables, herbs and interesting ingredients, so they’re well worth a visit if you’re nearby.
Find them at: Avoman South, Unit 14A, New Acres, 6 Railway Walk, Wandsworth, London SW18 1FW.
Just sharing a local favourite.