Speed is the aim of the game here – but that doesn’t mean sacrificing flavour. Prepped and cooked in 15 minutes, gone in 60 seconds… let’s get to it!
Ingredients:
1 large Courgette
½ pack Wholewheat Fusilli Pasta
½ Onion
4 Garlic Cloves
Olive Oil
Pinch vegan parmesan or nutritional yeast flakes
Salt
Black Pepper
Preparation:
Bring a pot of water to the boil, and boil the pasta for 10-12 minutes (or following the instructions on the pack, of course!).
Chop the courgette into small cubes, and finely dice the onion and garlic. Throw them all into a frying pan with some olive oil and lightly fry until the onion starts to caramelise and the courgette turns golden brown. Add 2 pinches of salt.
Serve on top of cooked pasta, shaving some vegan parmesan on top while it’s hot. Salt and pepper to taste. Quick, simple and delicious!
