Vegan pesto spaghetti with lemon and courgettes

Finish Veganuary the right way with this deliciously fresh and zesty one pan dish.

Serves: 2

Ingredients

 2 tbsp extra-virgin olive oil, plus extra to serve

1 small onion, finely chopped

2 garlic cloves, finely chopped

1 medium courgette, thinly sliced

400ml vegetable stock

150g spaghetti

50g broad beans, podded

50g runner beans, cut into 2-3cm pieces

1 lemon, zest and juice of ½, the rest cut into wedges

50g green olives

130g vegan basil pesto

Parmesan-style vegan cheese and basil leaves to serve (optional)

Method

Heat 1 tbsp of the oil in a large pan over medium heat. Add the chopped onion and cook for 5 minutes until softening. Add the garlic and cook for a further minute.

Add the remaining 1 tbsp oil to the pan, then stir in the courgette and fry for 5 minutes until the edges are charred and the courgette slices are lightly coloured.

Pour in the stock, stirring to combine, then bring to a simmer and add the spaghetti, broad beans, runner beans and lemon wedges. Simmer on a medium/high heat for 10 minutes or until the pasta is tender.

Once the pasta has cooked and the stock has reduced, add the green olives and pesto, tossing everything together gently to combine.

Serve with the lemon zest and juice, an extra drizzle of olive oil and, if you like, vegan parmesan and basil leaves.

Recipe credit: delicious

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