for a taste of the med, try this delicious & healthy meal. 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 pasta (I used @pastamorelli MEZZE MANICHE)
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 mature cheddar
1 lemon, juice & zest of
Salt and freshly ground black pepper, to season
Topping:
1x vegan mozzarella ball, torn into little chunks
Handful of walnut halves, rough-chopped
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. Add a sprinkling of chopped walnuts, some little chunks of mozzarella and serve with big hunks of bread to mop the sauce. Enjoy!
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PS. thank you to the lovely people at @thesecretsanctumshop for organising everything
@misterrands 