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.
4 medium courgettes sliced thinly
1 tsp chilli flakes
2-3 garlic cloves thinly sliced
1 tsp sea salt
A good grind of black pepper
2-3 tbs good extra virgin olive oil
Zest of 1 lemon & juice of half
Good knob of grass-fed butter or extra olive oil
Small handful roughly chopped basil leaves
Spaghetti of choice I love Biona Organic wholewheat spelt enough for 2.
Cheese of choice parmesan style works
Extra basil leaves
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