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One-pot courgette, pea and spinach pasta

We're always on the hunt for easy, healthy pasta recipes and this one-pot wonder by Matthew Pritchard is perfect! Packed full of greens, creamy and light, it makes a brilliant midweek meal and only takes 30 minutes to make.

Serves 4

Prep Time 5 min

Cooking Time 25 min

Ingredients

  • 2tbsp olive oil, plus extra to drizzle
  • 2 courgettes, grated or very thinly sliced
  • 1 unwaxed lemon
  • 2 garlic cloves, finely chopped
  • 125ml white wine
  • 400ml reduced-salt vegetable stock
  • 300ml unsweetened almond milk
  • 300g penne
  • 100g frozen peas
  • 100g baby spinach
  • Leaves from a small bunch fresh parsley, chopped
  • A few fresh mint leaves, chopped
  • 2tbsp nutritional yeast (optional)

Method

  1. Warm the olive oil in a large saucepan. Add the courgettes and cook gently over a medium-low heat for 10 min until the courgettes start to soften.
  2. Finely zest half the lemon and add it to the pan along with the garlic and white wine. Let the mixture bubble away until the wine has evaporated.
  3. Tip in the stock and almond milk, bring to the boil, then add the penne and peas. Reduce the heat to a simmer, pop on a lid and simmer for 12 min or until the pasta is nearly cooked. Remove the lid, stir in the spinach and cook for a further 2 min. Fold the parsley and mint into the pan, then taste and tweak with freshly ground black pepper and a generous squeeze or so of lemon juice.
  4. Pile into warm shallow bowls and finish with a small drizzle of olive oil. Sprinkle with a little nutritional yeast, if using, as a parmesan substitute.

LOVE THIS RECIPE? Why not try The Dirty Vegan’s leek, spinach and white bean pie recipe too?.

Nutrition per serving

Read more on how we calculate nutrition.
393 12g 9.4g 1.4g 4.7g 4.6g 0.4g 173mg 56g 3.1mg

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