A delicious light vegan supper that’s quick and easy to make
Prep | 5 mins
Cook | 10 mins
Serves | 4
Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 15 Minute meal
INGREDIENTS
300g dried spaghetti
3tbsp vegan butter
2tbsp extra virgin olive oil
3 garlic cloves, minced
125g asparagus tips
2 courgettes, cut into chip-sized lengths
1tsp coarse salt
1/4tsp freshly ground black pepper
3tbsp vegan extra mature cheese, finely grated
1 lemon, zest and juice of
small bunch of fresh flat-leaf parsley, chopped
Chilli flakes, sprinkle of
METHOD
Cook the pasta according to instructions (around 10 minutes)
Melt the butter in a skillet over medium-high heat. Stir in the oil, salt and pepper. Add the garlic and cook for a minute or until fragment. Add the asparagus and courgette and fry for 10 minutes turning occasionally
Add the drained pasta to the skillet with splash of pasta water. Tip in most of the cheese and parsley, the lemon juice and lemon zest and toss well. Check the seasoning. Dish up with the remaining cheese and parsley, a drizzle of olive oil and a sprinkling of chilli flakes. Absolutely Delicious. Enjoy x
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