200g dried spaghetti
3 tablespoons light olive oil, plus more for drizzling on drained spaghetti
2 courgettes, thinly sliced lengthwise
3 cloves garlic, finely chopped
11⁄2 teaspoons chopped fresh sage
11⁄2 teaspoons chopped fresh rosemary
2 tablespoons grated plant-based Parmesan, plus more for serving (optional)
100g plant-based feta cheese, crumbled (optional)
zest of 1⁄2 lemon
sea salt and black pepper, to taste
This recipe came about when I was scanning the contents of my kitchen cupboards and fridge, trying to find something I could whip up in less than half an hour that wouldn’t create lots of dish-washing chaos. I like the sharpness of the feta combined with the freshness of the courgettes and the tanginess of the lemon. Also the flecks of herbs add an extra dimension that makes this dish burst with flavour.
First cook the spaghetti (check the packet for specific instructions) by bringing a large saucepan of water to the boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8–10 minutes to cook. Stir every so often so the strands of pasta don’t stick together. When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.
You can use the same saucepan to make your sauce. Pour in the 3 tablespoons of olive oil and bring to a medium heat, then add the courgettes and sauté for 4–5 minutes, before adding the garlic and herbs and mixing well. Sauté for a couple more minutes, to allow all the flavours to come together and the courgettes to cook through.
Return the cooked spaghetti to the pan and heat through, then mix in the cheese and lemon zest, and season with a little sea salt (you may not need much as the cheese is salty) and a good grind of black pepper. Serve, with a little more grated cheese sprinkled over if you wish.