A winner of our recent recipe competition by Georgie Jackman, London.
Make sure you check out her Instagram @georgiejfood
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Person
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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
Ingredients
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Instructions
- Bring a pot of water to the boil
- Slice the courgette into rounds and then slice into matchsticks
- Heat 1/2 tbsp extra virgin olive oil in a pan and add the courgette for 5 minutes
- Add in the spinach until wilted
- Meanwhile add a handful of Liberto organic black soya bean spaghetti to the boiling water for 4 minutes
- Add a cup of frozen peas to the pan with spaghetti
- Drain the spaghetti and peas and add the courgette and spinach
- Add a tbsp of vegan pesto and mix until everything is covered
- Serve!
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