This fresh and light pasta dish has been a favourite of mine this summer. It satisfies without being too heavy and is perfect served with a glass of white wine! I’ve made it with brown rice pasta, which is an excellent and nutritions gluten-free alternative to wheat spaghetti and tastes just as great.
I love the uplifting flavours in this dish coming from the zesty lemons and sweet peas with a hit of spice from the chilli and mustard. You won’t need any cheese but if you do fancy an extra cheesy flavouring, I’ve added the option of nutritional yeast which adds a subtle cheesiness to the sauce which gives that familiar flavour without being too overwhelming to the rest of the dish.
- 200 g brown rice spaghetti
- 1 medium courgette, coarsely grated
- 1 handful of frozen peas
- Almond milk
- 2 spring onions, finely chopped
- Zest of 1 large lemon
- 1 medium red chilli, finely chopped
- 2 cloves garlic, minced
- 2 tbsp fresh or frozen basil, finely chopped
- 1/4 tsp ground nutmeg
- 1/4 tsp mustard powder
- optional 4 tbsp nutritional yeast, for a subtle cheesy flavour
- Salt and pepper, to taste
- Cook the spaghetti for 10 minutes or until al dente. During the last couple of minutes, add the courgette and frozen peas.
- Drain the pasta and rinse to remove any starchy water. Leave in the strainer and heat the pan up on the stove with a few drops of almond milk.
- Add in the spring onions, lemon zest, chilli and garlic. Cook on low-medium heat until softened.
- Stir in the herbs, spices, seasonings and nutritional yeast, adding more almond milk if needed, to create a sauce.
- Add the drained pasta and vegetables back into the pot and stir on the heat for a couple of minutes to warm through and coat in the sauce.
- Serve with some black pepper and a squeeze of lemon juice.
Amount Per Serving Calories 425Carbohydrates 84gFiber 10gProtein 15g