this courgette and olive pasta was a quick and easy fridge-bottom meal. i was home alone, hungover and in need of a stodgy lunch to get me feeling normal again. going to the shops was not part of the plan.

the fridge was bare and amongst the few vegetables we had in were a leek and a courgette. these were slow-cooked with some smoked pancetta, garlic and chilli flakes. when they had softened (while the pasta was cooking) i mixed in some chopped olives and capers, a splash of cream, a handful of grated parmesan and seasoned with salt and pepper.

this is a much richer than the pasta dishes i usually make but it hit the spot and got me back on track.

vegetarian lasagnes can be shameful affairs – a final resting home for non-descript vegetables, no clear flavours and the provoker of a slightly mournful sigh if ever they are the only vegetarian option on a menu.

having said that, they can also be fabulous and are well worth making yourself (see here and here for a couple more vegetarian lasagne options). one of the secrets, i think, is to think about the vegetables you want to use and how you are going to ensure that their individual flavours shine through. making sure that everything works together is also important.

this leek and mushroom lasagne was truly fabulous. it is based on nigel slater’s recipe for mushroom lasagne with pesto but with addition of a layer if slow-cooked creamy leeks in the middle. you do need to be a bit of a mushroom fan though as their flavour is at the fore.

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