Courgette and Asparagus Spaghetti
This fresh and tasty veg pasta dish will really get your fork twirling.
-200 g asparagus spears
-200 g courgette
-3 tbsp extra virgin olive oil
-200 g Amisa Organic Gluten Free Corn and Rice Spaghetti
-2 garlic cloves, chopped
-2 tbsp nutritional yeast
-juice of ½ lemon
-salt and black pepper, to taste
-pinch of chilli flakes, to taste
-2 tbsp toasted pine nuts, to garnish
-fresh chopped mint, to garnish (optional)
- Chop the ends off your asparagus and discard. Slice your courgette into thin discs.
- Fry off your veg in a pan with half of the olive oil on a medium heat until slightly golden and softened, (about 5 minutes), season with salt and pepper then set aside.
- Cook the pasta following the instructions on the packet, saving 60 ml of cooking water just before you drain your pasta.
- When pasta is about to be ready, heat up the remaining oil in a frying pan (you can use the one used for the veg earlier). Add the chopped garlic and fry off gently for 2 minutes.
- Add a splash of pasta cooking water and nutritional yeast and stir them together well so that the oil emulsifies. Cook on a low heat for another minute or so.
- Toss the drained pasta well in the garlicky oil. Drizzle with lemon juice, season with salt and black pepper and a sprinkle of fine chilli flakes.
- Stir in the cooked asparagus and courgette pieces to heat through, then divide between two plates, sprinkle with toasted pine nuts and fresh mint. Enjoy!