2 courgettes (or zucchini)
8 Tenderstem broccoli stalks
4 spring onions
1 tbsp Olivia oil
Salt & pepper
A small handful of basil
Block of silken tofu (300g)
Handful of spinach
Loads of nooch (4 tbsp)
100g Peas
2 cloves of lick of the gar
1 lemon
I know what you’re thinking, where’s the real pasta? This ones a perfect one to do with any pasta you like, however I’ve gone for the humble courgette, or zucchini if you’re from anywhere else other than the UK. I have basically trademarked a creamy sauce that’s protein packed, with silken tofu popping in to say hello, bit of basil and spinach and of course the nooch. These all make the most luscious green sauce and gets all your greens in without you even thinking of it! Go eat it, go love it people!


1.Take a spiralizer (yes you need one) and make your courgette into lovely spaghetti.
2.Chop your spring onion and broccoli and fry it in olive oil till soft.
3.Blitz up the silken tofu, spinach, basil, nooch, garlic, a tablespoon of olive oil and a squeeze of lemon in a blender till it makes a lovely creamy sauce.
4.Once the veggies are soft, add the peas and courgetti (or zoodle) and fry till most of the water has come out the courgettes.
5.When the water has almost gone, add in your sauce and mix until lovely. Top with rocket, a bit more salt and pepper and devour on sight.