Quick Midweek Courgette Spinach and Pea Linguine
Ingredients
- 2 portions brown rice pasta
- 2 garlic cloves
- 1 tablespoon olive or avocado oil
- 1 courgette
- handful frozen peas
- 2 handfuls spinach
- 25 ml almond milk
- 2 tablespoons nutritional yeast
- zest of one lemon
- salt and pepper
Preparation
Drizzle the courgettes with oil and roast them for 15 minutes at 200°C.
Cook the pasta according to the packet instructions, adding the frozen peas to the pasta water about three minutes before the end.
Heat the oil and garlic in a frying pan on medium heat for a few minutes.
Add the spinach, almond milk, and nutritional yeast.
Season with salt and pepper.
Once the courgettes are cooked, add them to the sauce along with the lemon zest, drained pasta, and peas. Stir well to coat the pasta in the sauce.
