Courgette, Lemon and Chilli Linguine
A quick and extremely satisfying pasta dish full of flavour and vibrancy. Ready in just 15 minutes for an added bonus!
Method
Based on 4 servings, adjust as needed.
Step 1
Fill a large saucepan with boiling water, season with salt and bring to a rapid boil. Add the ** linguine** and cook as per manufactures instructions (which should be between 10 and 12 minutes).
Step 2
Place another shallow, wide based pan onto the hob and turn the heat to low-medium. Add most of olive oil and add all of the chopped garlic. Fry gently for 30 seconds before adding the courgettes which can either be cut into spaghetti like strips or grated for ease (you can also use a julienne peeler or spiralizer if you happen to have one). Cook the courgettes for 20 seconds so they just start to wilt before adding the chopped red chilli and the juice and zest of lemon. Season with salt and pepper.
Step 3
Drain the pasta, reserving 1 ladle of pasta water which you should add to the courgettes. Add the cooked pasta to the courgettes, stir through the shredded mint and the remaining 1 tbsp olive oil. Season with black pepper and serve while steaming hot, garnished with a few mint leaves and a generous grating of vegan hard cheese.
- Ingredients
- Based on 4 servings
-
60g Vegan Hard Cheese, grated 1x Nurishh Grated Gran Vegiano 150G -
1 Lemon 1x Sainsbury's Lemons -
300g Linguine 1x Sainsbury's Linguine Pasta 500g -
3 Large Courgettes, sliced into thin, spaghetti like strips 3x Sainsbury's Courgettes Loose -
1 Red Chilli, deseeded, if you like, and finely chopped 1x Sainsbury's Red Chillies 65g -
4 tbsp Olive oil 1x Filippo Berio Olive Oil, Extra Virgin 500ml -
15g Mint, picked from stalks and shredded. 1x Sainsbury's Fresh Packed Mint 30g -
2 Cloves Garlic 1x Sainsbury's Garlic -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g