Vegan pesto spaghetti with lemon and courgettes
NUTRITION: PER SERVING
FAT 47.5G: (6.8G SATURATED)
CARBOHYDRATES: 69.7G (9.5G SUGARS)
2 tbsp extra-virgin olive oil, plus extra to serve
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 medium courgette, thinly sliced
400ml vegetable stock
50g broad beans, podded
50g runner beans, cut into 2-3cm pieces
1 lemon, zest and juice of ½, the rest cut into wedges
50g green olives
130g vegan basil pesto – we used Saclà
Parmesan-style vegan cheese and basil leaves to serve (optional)
You’ll also need
Medium saucepan or deep-sided sauté pan with a lid
Heat 1 tbsp of the oil in a large pan over a medium heat. Add the chopped onion and cook for 5 minutes until softening. Add the garlic and cook for a further minute.
Add the remaining 1 tbsp oil to the pan, then stir in the courgette and fry for 5 minutes until the edges are charred and the courgette slices are lightly coloured.
Pour in the stock, stirring to combine, then bring to a simmer and add the spaghetti, broad beans, runner beans and lemon wedges. Simmer on a medium-high heat for 10 minutes or until the pasta is tender (al denté).
Once the pasta has cooked and the stock has reduced, add the green olives and pesto, tossing everything together gently to combine. Serve with the lemon zest and juice, an extra drizzle of olive oil and, if you like, vegan parmesan and basil leaves.