Griddled courgette & asparagus pasta

Vegan
Total
35m
Prep
10m
Chill
0m
Cook
25m

Nutrition per serving

  • 687

    Calories

  • 17.7g

    Fiber

  • 24.7g

    Protein

  • 87.1g

    Carbs

  • 24.9g

    Fats

  • 8.7g

    Sugar

Ingredients

4

Instructions

  1. 1

    Heat a griddle pan on high heat, once hot add half the olive oil

  2. 2

    Slice the courgette into 4 strips and place on the griddle pan

  3. 3

    Sprinkle salt and pepper on both sides of the courgette and fry for ~10 mins – cooking both sides

  4. 4

    Whilst the courgette is cooking, add avocado, cashew nuts, lemon juice, garlic, nutritional yeast, miso paste and water to a blender and blend until smooth

  5. 5

    When the courgette is almost finished, cook spaghetti according to instructions

  6. 6

    Once the courgette is ready remove from the pan and place on a chopping board

  7. 7

    Add the remaining olive oil to the pan and place the asparagus and cherry tomatoes – sprinkle with salt and pepper, turning every so often

  8. 8

    Chop the courgette into small cubes

  9. 9

    Drain the pasta when ready, add it back into the saucepan along with the avocado paste

  10. 10

    Remove the asparagus from the pan and chop into ~3cm strips

  11. 11

    Mix all the veggies with the pasta and serve

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