If you’re looking for a fresh, colorful, and nourishing pasta dish that feels both comforting and modern, Fettuccine with Courgette Ribbons in a Miso Pesto Sauce is a perfect choice.
This recipe balances tender pasta, crisp vegetable ribbons, crunchy nuts, and a deeply savory sauce, making it suitable for weeknight dinners, casual entertaining, or even a light lunch served at room temperature.
One of the greatest strengths of this dish is its flexibility. You can easily adapt it to suit different dietary needs, seasonal ingredients, or personal preferences—without sacrificing flavor.
What Are Yellow Courgettes?
Yellow courgettes, also known as yellow zucchini or yellow squash, are a summer squash closely related to green zucchini.
They have a mild, slightly sweet flavor and a tender texture that softens quickly when mixed with warm foods.
Why use yellow courgettes in this recipe?
- They add a vibrant golden color that brightens the dish
- Their delicate flavor pairs beautifully with bold sauces like miso pesto
- When peeled into ribbons, they create a pasta-like texture that blends seamlessly with fettuccine
Because the courgettes are added raw and gently folded into the warm pasta, they soften just enough to remain silky while keeping a fresh bite.
Fettuccine with Courgette Ribbons in a Miso Pesto Sauce is a celebration of texture, color, and flavor.
The combination of tender pasta, fresh vegetable ribbons, crunchy nuts, and vibrant sauce creates a dish that feels both wholesome and satisfying.
Best of all, its adaptable nature ensures it can fit seamlessly into many different kitchens and lifestyles.
Fettuccine with Courgette Ribbons In A Miso Pesto Sauce
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Course: Main / Light Lunch
Cuisine: Modern Vegetarian
Diet: Vegetarian, Gluten-Free Optio
8 ounces Fettuccine
NOTE: traditional wheat-based or gluten-free options both work well. This recipe was tested using an organic gluten-free edamame and mung bean fettuccine
2 large yellow courgettes (yellow squash), peeled into ribbons using a vegetable peeler
2 tablespoons pistachios, chopped
2 tablespoons pine nuts
2 tablespoons pomegranate arils
3/4 cup Miso Pesto sauce – Find Recipe HERE or See Cooks Notes
Cooks Notes
Sauce Swaps
While the miso pesto adds a rich umami depth, it can be easily replaced with other pesto-style sauces, such as:
Cashew Pesto Sauce – Creamy, mild, and slightly sweet
Cilantro Pistachio Pesto – Bright, herbaceous, and refreshing
Spinach Pesto – Earthy, nutritious, and family-friendly
Each sauce brings a distinct personality to the dish, making it easy to reinvent this recipe again and again.
Recipe Instructions
Prepare the fettuccine according to the package instructions. Drain well and keep warm.
In a dry frying pan over medium heat, lightly toast the pistachios and pine nuts until fragrant and lightly golden. Remove from heat and set aside.
Place the warm fettuccine in a large bowl and toss with the miso pesto sauce until evenly coated.
Gently fold in the yellow courgette ribbons. The warmth of the pasta will soften them without cooking them fully.
Add the toasted pistachios, pine nuts, and pomegranate arils. Toss gently a few times to distribute evenly.
Serve while warm or allow it to cool slightly and enjoy at room temperature.
That same versatility found in this pasta recipe can be seen across other fettuccine-based dishes as well.
For example, those who enjoy richer, more indulgent flavors may gravitate toward Creamy Pesto Andouille Sausage Fettuccine, where smoky sausage and a lush pesto cream sauce create a bold, comforting meal.
On the other end of the flavor spectrum, Cajun-Style Blackened Chicken Fettuccine Alfredo offers a spicier, Southern-inspired take, pairing seasoned blackened chicken with a silky Alfredo sauce for a deeply satisfying pasta experience.
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