Summer spaghetti

The sun in shining, the lazy summer vibes are getting to you and you really do not want to cook…. yet your stomach is rumbling and you want something fresh and zingy to make your tongue do cartwheels. Well this is the dish!

Prep time: 10 mins

Cook time: 10/15 mins (you can prep and cook at the same time!)


4oz dried spaghetti

1 medium sized courgette (or zucchini)

4 nice juicy limes

1 red chilli

3 garlic cloves

A handful of fresh baby spinach

A handful of baby tomatoes

4 spring onions

A splash of sesame oil

A handful of fresh mint

Step 1.

Bring some water to the boil, add in a little salt and some oil and chuck your pasta in to cook. (Now the race is on)

Step 2.

Thinly slice, or grate your courgette. Chop your tomatoes garlic, chilli and spring onions.

Step 3.

When your pasta is cooked to your liking drain the water off leaving about two table spoons of the liquid with the pasta (this is going to be a little bit of sauce) and put back into the pan.

Step 4.

Stir in your chopped ingredients, add the juice from 4 limes, spinach and a splash of sesame oil.

Step 5.

Chop up a good handful of fresh mint and stir that into the pasta, add salt and pepper to taste and your ready to eat!

If you wanted to you could top with a little nutritional yeast or some baco bits which any good vegan will almost definately have lying around in your cupboard.

Please share any additions you make to this recipe and some pics of your own creations!

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