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)

  1. Chop the ends off your asparagus and discard. Slice your courgette into thin discs.
  2. 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.
  3. Cook the pasta following the instructions on the packet, saving 60 ml of cooking water just before you drain your pasta.
  4. 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.
  5. 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.
  6. 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.
  7. 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!


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