Next one on the pasta series is this lemon and courgette farfalle, which is perfect as a mid-week meal as it's super easy to make!
Vegan, nut free, soy free | Serves 2 | MAIN
Ingredients:
- 1 unwaxed lemon
- 1 garlic clove
- 1 leek (mostly the white part)
- 1 courgette (zucchini)
- 2 tablespoons olive oil
- 180g farfalle (or other pasta or your choice)
- 80g peas (frozen or fresh)
- 4 tablespoons nutritional yeast
- 1/2 teaspoon of each oregano and chili flakes
- Salt and pepper
Steps:
1.Cut the lemon, leek, courgette and garlic in thin slices.
2.In a wide pan, on a medium heat, add the olive oil along with the lemon slices and sauté them for a couple of minutes.
3.Then add the sliced garlic with a pinch of salt and sauté for a minute or two.
4.Remove the lemons from the pan (keep them aside), then add the leeks and a pinch of salt. You might also need to add another teaspoon of olive oil.
5.Saute on low to medium, for 4-5 minutes or until the leeks have soften.
6.Add the courgette with a pinch of salt and sauté for few minutes.
7.Add this point cook the pasta in salted water according to the package instructions.
8.While the courgettes are cooking, add some of the pasta water, start with 60ml and some more gradually. I added 240ml in total.
9.Once the pasta is al dente, add them into the pan, along with the peas and the remaining spices.
10.Cook for 2 minutes and finish it with some plant-based cheese and a squeeze of lemon juice.
11.Serve with the lemon slices.
Enjoy!
