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Vegan pesto spaghetti with lemon and courgettes

Name: Vegan pesto spaghetti with lemon and courgettes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 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 – we used Saclà; Parmesan-style vegan cheese and basil leaves to serve (optional); You’ll also need; Medium saucepan or deep-sided sauté pan with a lid

By: Amanda James

Published: 24 Aug 21
Updated: 25 Mar 24

Vegan pesto spaghetti with lemon and courgettes

Give vegan pesto spaghetti a summertime twist with lemon zest, broad beans and courgettes. This easy dinner for 2 is all made in one pan, does it get any better?!

Our summer pasta recipes collection is packed with seasonal ideas. Go on, have a browse.

Easy
August 2021

Test kitchen approved

Serves 2
Hands-on time 10 min

Give vegan pesto spaghetti a summertime twist with lemon zest, broad beans and courgettes. This easy dinner for 2 is all made in one pan, does it get any better?!

Our summer pasta recipes collection is packed with seasonal ideas. Go on, have a browse.

Vegan recipes

Nutrition: per serving

Calories: 799kcals
Fat: 47.5g (6.8g saturated)
Protein: 17.5g
Carbohydrates: 69.7g (9.5g sugars)
Fibre: 11.5g
Salt: 1.6g

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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 – we used Saclà
Parmesan-style vegan cheese and basil leaves to serve (optional)

You’ll also need

Medium saucepan or deep-sided sauté pan with a lid

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Method

Heat 1 tbsp of the oil in a large pan over a 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 (al denté).

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 from August 2021 Issue

Nutrition

Nutrition: per serving

Calories: 799kcals
Fat: 47.5g (6.8g saturated)
Protein: 17.5g
Carbohydrates: 69.7g (9.5g sugars)
Fibre: 11.5g
Salt: 1.6g

delicious. tips

Easy swaps: Make this gluten free by using gluten-free pasta and stock. Substitute any vegetables from the fridge or freezer that you need to use up.

Scale it up: This recipe serves 2. Add extra veg to stretch it to 3, or double the recipe to serve 4.