Fried courgette, spinach & cheasy vegan pasta

for a taste of the mediterranean, try this delicious and comforting dish… it’s on the table in just 15 minutes…

Serves: 4

Prep: 5 mins

Cook: 10 mins

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 15 minute meal


300g fusilli

1tbsp extra virgin olive oil

3 courgettes, cut on the diagonal into thin chunks

250g baby spinach

3tbsp pasta water

30g vegan butter

30g vegan extra mature chease

1 lemon, juice & zest of

Salt and freshly ground black pepper, to season

Chilli flakes, sprinkle of (optional)


⁃ Add the pasta to salted boiling water and cook according to packet instructions (around 10 mins)

⁃ Meanwhile, add the oil to a large skillet or frying pan on high heat then tip in the courgette and fry for 5 mins, turning over halfway through

⁃ Add the spinach to the skillet in a couple of batches. Each time, put the lid on for a few minutes to steam

⁃ Take the lid off after the spinach has mainly wilted, add the lemon juice and zest, 3tbsp pasta water, vegan cheese and vegan butter and heat through until the cheese has melted and you have a nice thickened sauce

Portion the pasta into serving bowls, top with the spinach and courgette and drizzle over with the cheasy sauce. Serve with big hunks of crusty bread to mop the sauce. Absolutely delicious – enjoy x

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Published by misterrands


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