If you need a speedy, weeknight supper with lots of veggies, this is the recipe for you! It takes just 25 minutes to make, gets three portions of greens in and tastes delicious. You can adapt the recipe too, it’s delicious with sautéed mushrooms or roasted broccoli stirred through.

  • 2 portions pasta, we use brown rice pasta
  • 1 courgette, halved and sliced into half moon shapes
  • 2 garlic cloves, peeled and roughly chopped
  • Juice of half a lemon
  • 200g fresh spinach
  • 125ml almond milk, or any other plant-based milk
  • 150g peas, frozen or fresh
  • 1 tablespoon olive oil
  • 1 teaspoon nutritional yeast, optional
  • Pinch of sea salt
  1. Preheat oven to 180c, fan setting.
  2. Place the courgette on a baking tray with a drizzle of olive oil and salt, cook for 10 minutes.
  3. After 10 minutes, add the garlic and roast for another 5-10 minutes until golden, before removing from the oven and leaving to one side.
  4. Put the pasta in a pan of boiling water and cook to the instructions on the pack. Once cooked, drain and leave to one side.
  5. Place the almond milk, spinach and salt in a pan over a medium heat and cook until the spinach has wilted.
  6. Once wilted, add the roasted garlic and blend using a hand blender (or pour the sauce into a normal blender) until smooth - if you’re adding nutritional yeast, add it to your blender now.
  7. Mix through the courgettes and peas, and cook for another 5 minutes.
  8. Finally, stir the lemon juice through through the pasta before serving.