Black bean spaghetti with courgettes, spinach, peas and vegan pesto
  • 1Tbsp Vegan PestoGeorgie used Sacla
  • 2Cups Baby Spinach
  • 1Medium Courgette
  • 1Cup Frozen Peas
  • 1Handful Liberto Black Bean SpaghettiBuy online from Amazon, Holland & Barrett and Ocado
  • 1/2Tbsp olive oil
  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!