Lemony courgette & asparagus spaghetti

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


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


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

Copyright (c) misterrands.com

Published by misterrands


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