Seasonal veg eat your heart out, this pasta dish is bursting with juicy summer veg dressed in a garlic white sauce, brought to life with oregano.
Prep time: 15minutes
Serves 2
100g pasta
130g courgette
10 cherry tomatoes
40g roasted hazelnuts
2/3 can of mixed beans
180g spinach
2 tsp garlic puree
lots of oregano
for the roux:
20ml oil
20g flour
225ml oat milk
Boil the pasta. While it is cooking, slice the courgette, and fry in a medium sized frying pan. In a small saucepan warm 20ml of oil, once it is spitting, sprinkle the flour over it and mix well, creating a thick paste. Gradually add the 225ml of milk, stirring in. In another saucepan boil the spinach in an inch of water (lid on) until wilted. Slice the tomatoes and add to the courgette. Roughly chop the hazelnuts. Add the nuts, and beans to the frying pan. After a few minutes, add the roux, garlic puree and oregano to the frying pan, and stir well. If you have a lid, put it on the frying pan. Turn up the heat and warm through. Pasta should now be cooked, drain and add to the frying pan. Stir well.
Sarasvati Flow 