Courgette, Chilli & Lemon Spaghetti

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

To Serve

Spaghetti of choice I love Biona Organic wholewheat spelt enough for 2.

Cheese of choice parmesan style works

Extra basil leaves

Lemon wedges


  1. Pre heat the oven to 200°C fan.
  2. In a large baking tray add the courgette, garlic, chilli flakes, salt, pepper & extra virgin olive oil. Stir to combine and place in the pre heated oven.
  3. Roast until the courgette is soft and golden in places, about 15-20minutes.
  4. After the courgette has been in for about 15 minutes boil the pasta to al dente.
  5. Remove the courgettes from the oven and add the butter if using, lemon zest, lemon juice and basil.
  6. Drain the pasta but reserve ½ cup of the cooking water. Add the pasta to the tray first and stir well to combine, add a little of the pasta water and continue to stir until the sauce thickens. You may only need a little of the pasta water.
  7. Serve immediately with cheese of choice, extra basil leaves, chilli flakes if you like and a wedge of lemon.

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