Dinner, Lunch

Creamy Lemon Pasta

A dinner recipe that’s on the table in less than 20 mins. Perfect for busy midweek dinners when you’re craving something comforting but fresh.

Prep

10 mins

Cook

10 mins

Serves

Cook the pasta in salted water until al dente.
Toast the pine nuts in a dry frying pan for 2–3 minutes until golden. Remove and set aside.
Heat the olive oil in the same pan. Add the garlic and cook for 30 seconds.
Add the asparagus and courgette and cook for 4–5 minutes until tender and bright green
Stir in the coconut cream, lemon zest, lemon juice, and nutritional yeast.
Add the spinach and cook for 1 minute until just wilted.
Toss through the cooked pasta and season with salt and black pepper.
Stir through most of the herbs and half of the toasted pine nuts.
Finish with the remaining pine nuts, extra herbs, lemon zest and cracked black pepper.

300g pasta

1 tbsp olive oil

3 garlic cloves, finely minced

1 courgette, sliced into ribbons or half moons

200g asparagus, trimmed and cut into bite-sized pieces

1 large handful spinach

200ml coconut cream

Juice and zest of 1 lemon

2 tbsp nutritional yeast

Handful of chopped basil

30g pine nuts, toasted

Salt and black pepper, to taste