Courgettes are incredible versatile, not to mention exceptional good for you, especially the liver.
This recipe literally couldn’t be simpler, thinly sliced courgettes, roasted with a little chilli and garlic, stir through freshly boiled pasta and finish with lemon zest, basil and vegan or vegetarian cheese of choice. A good knob of grass-fed butter adds richness to the sauce but not essential, olive oil can be used instead to make it 100% plant based.
I’ve always loved cooking, and my current passion is for creating exciting and delicious plant-based recipes that everyone can enjoy. I’m also a professional food photographer and stylist, helping recipes of all kinds look absolutely delicious. Find out more about my journey, working with me, or if you’d like to get in touch I’d love to hear from you.
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