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Courgette Risoni

Courgette Risoni
Courgette Risoni

Get ready for a delicious weeknight treat with our Vegan Courgette Risoni! This fresh and flavorful summer dish is the perfect balance of comforting and light. Just a few simple plant-based ingredients and minimal effort required for a satisfying meal that will please everyone at the table. Give it a try and elevate your weeknight dinner game!


🍽 Serves 3-4 🕘 30-35 minutes Difficulty: Beginner



  • 1 ½ cups of risoni pasta

  • 4 small-medium courgettes, grated, I used green and yellow

  • 4 garlic cloves, minced

  • 1 tsp of oil

  • Salt and pepper to taste

  • 2 cups of vegetable/plant-based chicken stock

  • 1 can/ 1 ½ cups of cooked chickpeas or butter beans

  • 1 ½ cups of cherry tomatoes


  • Chopped Italian parsley



  1. Prepare the ingredients, grate the courgette/zucchini, mince the garlic, and cut the cherry tomatoes in halves.

  2. Heat the oil over medium heat in a large pan. Add garlic and saute until lightly fragrant. Add grated courgette and saute for just a few minutes. Add a few pinches of salt.

  3. Incorporate risoni pasta and vegetable stock and bring to boil over medium-high heat.

  4. Lower the heat to medium and simmer for 12-15 minutes, until the pasta has absorbed the liquid and cooked through. Add ½ cup of water/stock if needed (depends on the juiciness of the vegetables). The consistency is meant to be creamy – risotto like.

  5. Once the pasta is soft, add incorporate cooked chickpeas.

  6. Add cherry tomatoes and mix well. Cook for 2 more minutes only to heat up the tomatoes and remove from the heat. Add more salt and pepper to taste.

  7. Garnish with chopped parsley and serve.



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