Creamy courgette pasta
Ingredients
serves 2
- 180g dry pasta
- 2 courgettes, chopped
- 150g frozen peas
- 150ml soya milk
- 2 tbsp olive oil
- 1 tsp white miso paste
- 2 tbsp nutritional yeast
- Juice of ½ lemon
- 1 small garlic clove
- Black pepper, to taste
Directions
- Cook the pasta and peas.
- In a large pan, heat ½ tbsp olive oil on a medium heat. Cook the courgette for 8-10 mins until softened and slightly browned.
- In a measuring jug, whisk together the soya milk, miso paste, 1½ tbsp olive oil, nutritional yeast, lemon juice, garlic and seasoning. Add more milk as needed.
- Add the sauce to the pan and stir frequently until slightly thickened.
- Add the pasta and peas to the pan and stir until heated through. Season to taste.