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Ramona's Cuisine » Recipes

Baby Courgette, Chestnut Mushrooms And Pancetta Linguini

Modified: Dec 27, 2021 · Published: Feb 6, 2018 · by Ramona

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Baby courgette, chestnut mushrooms and pancetta linguini

Who doesn’t like a good old pasta? A pasta that is made with fresh ingredients and a homemade tomato juice... Waw, it tastes divine!

It was a few weeks ago, on a Sunday when we needed to be at swimming in 45’ so we’ve had 40 min to eat something that I didn’t even start cooking. I was running so late as I’ve had some course work to finalise and I got easily carried away. Time is always a cheater as far as I’m concerned, goes by totally unnoticed.

Well, I came to the kitchen and on the way, I’ve asked my little munchkins if they prefer to have something before going or we leave the eating after the swimming lesson. Er, the answer I received was a super swift one “We want to eat now!”

They were right, what was I thinking? They're level 11 swimmers so the energy they needed in that pool was a lot more than even a little pasta plate.
Okayyyyy, so I had to ‘go on rollers’ around the kitchen, I opened the fridge and had a little glimpse and browse around.

The decision was an easy one luckily as I could see there was some fresh linguini pasta and pancetta. Initially, I thought of a carbonara but I have soon realised that I had nothing for a carbonara sauce. It had to become a tomato base sauce. It was ok, a new sauce is always welcome, something new taste-wise. Love that. ? oh, but linguini and pancetta combo.... to die for. As you probably know by now I do prefer linguini pasta by far from all pasta types. It is so unique...

I had to throw in some veggies of course, so I grabbed a handful of that baby courgettes that were most visible as well as some chestnut mushrooms.

Deciding was here the most difficult part, the rest was super easy- blinked twice or three times and the cooking was done! The delicious linguini with pancetta and chestnut mushrooms was ready in the plates, on the table and gobbled in less than 35 min. How life pushes you sometimes? 😉

I never thought when I started cooking this pasta that will go up on the blog but it did turn out so good that I couldn't bear not to share (a bit of rhyming too).

My point where I'm trying to get also is that I have an excuse for not having great pics for this recipe. Well, there was not much time so please excuse my pics.

I will replace those as soon as I will make this again but the whole thing is that you get an idea about it. I can assure you that it tastes a lot better than it looks here in my rushed pictures. Take my word. The taste I’m sure is mainly given by the linguini and pancetta of course (not to be compared with bacon) and of course the homemade tomato sauce.

The history of this homemade tomato sauce.

This summer my sexy and so lovely gardener (aka my husband) planted a few tomato plants which were so generous and produced so many tomatoes that at some point I did not know what to do with.

Yes, we were eating loads of salads almost every day, yes I was cooking with them and still had around 4-5 kg of tiny sweet and super juicy cherry tomatoes in the fridge.

Even more history for my homemade tomato juice...;-)  

How I've made this delicious homemade tomato sauce or juice even. Well, one day, I took all out of the fridge (kept them in a paper bag- they store well when they are ripe to perfection), washed and chopped about 1/4 of them.

I put one somewhat larger pot on medium heat and added the chopped tomatoes in first followed by the whole ones. I've covered them up with a lid and cooked for about 30 minutes stirring occasionally.

Meanwhile I prepared some jars, sterilised them in the oven ready for getting filled up with this superb tomato juice.

After boiling the tomatoes for about 30 min, I've added 1 tbsp Himalayan pink salt, some Sicilian dry basil (which I bought in Italy when I was there around Easter time) gave it a nice stir and boiled it for 5 more minutes. Now it's the grown-up stuff coming.

Filling up the jars is the hardest bit because they need filling pretty quickly and neatly so there is no need for washing them (if smudged - no worries at this point).

I normally use a smaller ladle so while the tomato juice is still on the heat (lowest heat now) and simmers away this needs to be put in jars and the jars need to be covered with new lids immediately.

I like the traditional way my mum used to make her winter preserves...It is how she used to make all the winter preserves- she’s changed a few bits lately (using the bain-marie technique) but I didn’t.

I like to keep the traditional way for some reason. It works for me better this way and I love it. So part of the tradition is also to prepare a blanket or two in which you will put your very hot jars and keep them covered.

When you finished and the last jar went in you cover them properly even with adding an extra blanket and leave them for a day or two or even three (depending on the quantity) until they have completely cooled. If they are smudged slightly, as I was saying, don’t worry, you can wipe them clean once they have cooled. Do not attempt doing this while hot - it is not fun burning your fingers.

This is it. It's a pretty rewarding process and not difficult at all. I made it all a big story here but it could have been put all in a more simplistic way.

Here you have it folks and I feel obliged to point out that no market tomato sauce/juice compares with this.

Home-made stuff is always home-made stuff. The tangy edge to this can be taken by adding a pinch of sugar or honey when cooking with but I like it this way.

The flavours.... oh, these little homegrown cherry tomatoes can have....it’s pure heaven 😉

If you do like this recipe you might also like this linguini with seafood salad or this amazing carbs free spiralised zucchini pasta. 

Enjoy the cooking and the eating folks?

Courgette, chestnut mushrooms and pancetta linguini

Baby courgette, chestnut mushrooms and pancetta linguini

Fresh linguini with baby courgettes, chestnut mushrooms and pancetta, a super delicious pasta recipe made with homemade tomato juice and topped with an indulgent sprinkle of parmesan cheese. 
5 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian, Ramona's Cuisine
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 394kcal
Author: Ramona Sebastian

Ingredients

  • 300 g fresh pasta
  • 120 g pancetta
  • 5-6 mushrooms I used chestnut
  • 1-2 cloves garlic
  • 1 Pinch black pepper
  • 100 g courgette / zucchini baby
  • 300 ml tomato juice homemade*
  • 30 g Parmesan cheese finely grated
  • 1 Thai chili chopped
  • Basil to garnish
  • 1 pinch salt
Metric - US Imperial

Instructions

  • Place a pot with sufficient water to cook the pasta over heat and cook the pasta for 2 min. It will cook for another minute or two at the end in a sauce so bear this in mind. I can't eat a pasta that's been overly cooked. It has to be al dente.
  • Meanwhile let’s make the sauce by place a pan over a medium heat and when hot add the pancetta, cook for 1 min and throw in the crushed and finely chopped garlic and the mushrooms all chopped nicely. Cook for another minute or two stirring a couple of times.
  • Add the chopped baby courgettes and some freshly ground black pepper and the chilli if you choose to use. I don't add salt as pancetta is normally pretty salty. Cook for 2 more minutes.
  • Add the tomato juice and let it simmer and reduce for 4-5 minutes. Because my tomato juice is fairly runny I put the pasta to cook it straight into this pasta sauce and the pasta cooks and soaks in all those juices. If you use a thicker version of a tomato sauce you will not need to do this. Just add the pasta that’s been boiled/cooked separately and toss in for a minute . 

Notes

Courgette, chestnut mushrooms and pancetta linguini
Did you make this heavenly recipe?
Please do let me know how you liked it, and if you gave it a twist, all in all, how did it turn out for you, why not leave a comment below and even share a picture on Instagram with the hashtag #ramonascuisine. ?
 
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Nutrition

Calories: 394kcal | Carbohydrates: 47g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 80mg | Sodium: 359mg | Potassium: 510mg | Fiber: 1g | Sugar: 4g | Vitamin A: 481IU | Vitamin C: 21mg | Calcium: 112mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @ramonas.cuisine or tag #ramonascuisine!

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Reader Interactions

Comments

  1. Brian Jones says

    May 01, 2018 at 3:11 am

    5 stars
    Ooooo I love the sound of this, I often find courgette bland on occasions but baby courgettes with all that lovely pancetta and mushrooms really will round out the flavour nicely! Must give this a try!

    Reply
    • Ramona says

      May 01, 2018 at 5:55 pm

      Hi Brian and thank you once again for your lovely comment. Baby courgettes are so good- they definitely have more ‘personality’yjan the parent courgette 😉 it’s nice and crisp and even my son ( who despites courgettes) loves them - give them a try, they’re so lovely 😉

      Reply
  2. Patty says

    April 21, 2018 at 9:51 am

    5 stars
    Such a delicious pasta dish Ramona, love the mix of veggies, baby zucchini are a staple in my household, looks scrumptious, can't wait to try your recipe!

    Reply
    • Ramona says

      April 27, 2018 at 6:56 pm

      Thank you Patty,
      Same here, baby zucchini are soo, soo lovely. My son can’t stand zucchinis but he adores those. Nice and crispy rather than soft and soggy. Bon appetite !!
      Ramona xx

      Reply
  3. Deanna says

    February 07, 2018 at 2:45 pm

    5 stars
    I would so love to have some of this!! It is perfect for dinner!!! YUM

    Reply
    • Ramona says

      February 07, 2018 at 4:18 pm

      Thank you Deanna, I’m so glad you’ve liked this. An absolute perfect dinner indeed. ??

      Reply
  4. Pam Greer says

    February 07, 2018 at 1:06 pm

    5 stars
    I love pasta meals like this! They come together so beautifully from what's in the pantry and fridge.

    Reply
    • Ramona says

      February 07, 2018 at 4:19 pm

      So true Pam, I love spontaneous meals and spontaneity in the kitchen. It’s best, isn’t it? ??

      Reply
  5. Catherine Brown says

    February 07, 2018 at 12:35 pm

    5 stars
    Mmmmm, baby courgettes! I love these! This pasta screams of summer... I can't wait for warmer weather. It's snowing right now in Kennebunkport, Maine, USA!

    Reply
    • Ramona says

      February 07, 2018 at 4:21 pm

      Hi Catherine,
      I know what you’re saying - it’s almost snowing here in London too. It’s absolutely freezing and any warm meal does it for me at the moment. Thank you so much for your comment. ??

      Reply

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Hey, I'm Ramona and I ♥ making healthy living easy and delicious!!

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