Zucchini and Lemon Spaghetti

September 25, 2019

Meat Free recipe inspiration - and who doesn't love a good pasta dish mid week? This Zucchini and Lemon spaghetti is a delicious and easy addition to your Meat Free Week 2019!


200 g dried spaghetti

3 tbsp plant based Nuttelex

2 zucchinis, sliced very thinly longways

3 cloves of garlic, finely chopped

1 1/2 tsp fresh sage - chopped

1 1/2 tsp fresh rosemary - chopped

2 tbsp grated vegetarian parmesan cheese (optional)

zest of half a lemon

sea salt and black pepper (to taste)

1 small drizzle of olive oil

1 small bunch of basil, for garnishing


1First cook the spaghetti (check the packet for specific instructions) by bringing a large saucepan of water to the boil, adding a couple of large pinches of sea salt and then the spaghetti; it should take about 8–10 minutes to cook.

2When the pasta is just cooked (al dente), drain it in a colander, drizzle with a little olive oil and then mix to lightly coat the pasta and prevent the strands from sticking together. Set it aside.

3You can use the same saucepan to make your sauce. Add the 3 tablespoons of Nuttelex and the zucchinis, then bring to a medium heat. Sauté for 4–5 minutes, or until zucchinis are slightly soft.

4Add the garlic and herbs and mix well. Sauté for a couple more minutes; this will help all the flavours to come together and the zucchinis to cook through.

5Return the cooked spaghetti to the pan and heat through, then mix in the cheese (if using) and lemon zest, and season with a little sea salt, and a grind of black pepper.

6Serve, with a little more grated cheese sprinkled over if you wish. Garnish with the basil. Yum!