Courgette & pea green pasta

Vegan
Total
30m
Prep
20m
Chill
0m
Cook
10m
A Carbon Rating

Nutrition per serving

  • 525

    Calories

  • 15.8g

    Fiber

  • 22.1g

    Protein

  • 73.5g

    Carbs

  • 14g

    Fats

  • 9g

    Sugar

Ingredients

4

Instructions

  1. 1

    In a large saucepan cook the pasta according to instructions

  2. 2

    Add frozen peas to a bowl and cover with boiling water – leave for ~3 mins and drain

  3. 3

    To a blender add avocado, nutritional yeast, cashew nuts, dijon mustard, almond milk, lemon juice and salt – blend until smooth

  4. 4

    Heat a wok on high heat, once hot add the olive oil along with shallots and garlic – cook for ~4 mins

  5. 5

    To the wok add the courgette ribbons and half the chopped parsley, reduce to medium heat and let it simmer for ~2 mins

  6. 6

    Pour the sauce into the wok and mix well

  7. 7

    Once the spaghetti is ready, drain and add it into the wok, mix everything together until it’s hot and coated

  8. 8

    Serve with a sprinkle of chopped parsley and ground black pepper

If you enjoyed this recipe share it with your friends and family who might also enjoy it