We can't get enough of this recipe - the roasted garlic smells divine, and is perfect for a casual evening at home with friends. Pop some wine and serve with focaccia and salad!


  • 400g of pasta
  • 2-3 courgettes
  • 1-1.5 whole bulbs of garlic
  • Juice of 2 lemons
  • 4 tbsp olive oil
  • Flake salt for seasoning 

Serve with:

  • Red oakleaf and noir de crimee tomato salad with walnut dressing
  • Warm focaccia with a little olive oil and sea salt
  • A crisp white wine, such as Gavi di Gavi


  1. Preheat the oven to 180 degrees Celsius. Wrap the garlic in foil and roast for between 40 minutes and one hour (until soft but not browned).
  2. Once the garlic is cooked, mix with the lemon juice and a pinch of salt and blend with 3 tbsp of olive oil in a food processor. You should have a cream-coloured sauce with the consistency of double cream.
  3. Slice the courgettes about 5mm thick. Toss in 1 tbsp of olive oil and then cook on the griddle.
  4. Once the pasta is cooked, drain and add the garlic and lemon sauce. Stir vigorously to coat all the pasta and then add the cooked courgettes.
  5. Serve immediately.

BK Tips

  • Pasta shapes with ridges such as fusilli work best as they hold the sauce best
  • You can pre-roast the garlic any time you're using the oven. It doesn't have to be hot for the recipe and freezes well
  • Walnut dressing simply includes walnut oil, flake salt and cracked pepper with a dash of sherry vinegar