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
INGREDIENTS
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)
METHOD
⁃ 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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