Black Bean Spaghetti with Courgettes, Spinach, Peas and Vegan Pesto

August 14th, 2017 Posted by Recipes 0 thoughts on “Black Bean Spaghetti with Courgettes, Spinach, Peas and Vegan Pesto”

A winner of our recent recipe competition by Georgie Jackman, London.

Make sure you check out her  Instagram @georgiejfood

Print Recipe
Black bean spaghetti with courgettes, spinach, peas and vegan pesto
Course Main Dish
Servings
Person
Ingredients
  • 1 Tbsp Vegan Pesto Georgie used Sacla
  • 2 Cups Baby Spinach
  • 1 Medium Courgette
  • 1 Cup Frozen Peas
  • 1 Handful Liberto Black Bean Spaghetti Buy online from Amazon, Holland & Barrett and Ocado
  • 1/2 Tbsp olive oil
Course Main Dish
Servings
Person
Ingredients
  • 1 Tbsp Vegan Pesto Georgie used Sacla
  • 2 Cups Baby Spinach
  • 1 Medium Courgette
  • 1 Cup Frozen Peas
  • 1 Handful Liberto Black Bean Spaghetti Buy online from Amazon, Holland & Barrett and Ocado
  • 1/2 Tbsp olive oil
Instructions
  1. Bring a pot of water to the boil
  2. Slice the courgette into rounds and then slice into matchsticks
  3. Heat 1/2 tbsp extra virgin olive oil in a pan and add the courgette for 5 minutes
  4. Add in the spinach until wilted
  5. Meanwhile add a handful of Liberto organic black soya bean spaghetti to the boiling water for 4 minutes
  6. Add a cup of frozen peas to the pan with spaghetti
  7. Drain the spaghetti and peas and add the courgette and spinach
  8. Add a tbsp of vegan pesto and mix until everything is covered
  9. Serve!
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