One Pot Veggie Pasta by Amelia Freer
Photo by Jen Rich

One Pot Veggie Pasta

VEGAN, GLUTEN-FREE, DAIRY-FREE

This one pot, lemony spaghetti is a lovely nod to warmer days ahead, while still offering comfort as we wait. It is, of course, incredibly simple to make and the washing up is a dream! Everyday cooking, perfect for busy days.

serves 4

INGREDIENTS

170g spaghetti of choice (I use brown rice spaghetti but wholewheat or lentil are other good options)
zest and juice of 1 lemon
1 shallot, finely sliced
2 cloves garlic, finely sliced
1/2 tsp chilli flakes
1 fennel bulb, thinly sliced – save the fronds for garnish
2 tbsp olive oil
1 ltr water
170 courgetti, approx 1 medium courgette
150g frozen peas

To serve:
1 tbsp fresh parsley, finely chopped
fennel fronds
chilli flakes
zest of 1/2 lemon

STEP-BY-STEP

Put the spaghetti, lemon zest and juice, shallot, garlic, chilli flakes, fennel and olive oil into a large saucepan and pour over the water.

Bring to the boil over a high heat then turn the heat down a little. Let it bubble away, stirring frequently with tongs, until the pasta is cooked to al dente and the water has nearly evaporated, this will take around 10 minutes.

Turn the heat down to low and add the courgetti and peas. Use your tongs to mix everything together for a couple of minutes until the peas are cooked and the courgetti has warmed through.

Season to taste then serve topped with a scattering of parsley, fennel fronds, chilli flakes, lemon zest and pine nuts.