Name: One pot lemony broad bean spaghetti
Total time: 900 s
Yield: 4
Ingredients: 250 gram salad onion; 4 clove garlic; 2 courgette; 1 lemon; 1/2 teaspoon chilli flakes; 800 millilitre vegetable stock; 400 gram wholewheat spaghetti; 200 gram broad beans; 50 gram parmesan; 1 tablespoon crème fraîche

Step 1

Heat a splash of olive oil in a large, shallow pan for which you have a lid. Gently fry the salad onion (250 g) until starting to soften. Add the garlic (4 cloves) for the last couple of minutes, frying until fragrant.

Step 2

Add the courgettes (2) , lemon zest (1) and chilli flakes (as needed) along with a good pinch of salt, followed by the stock (800 mL) and spaghetti (400 g) – the stock should just cover the spaghetti once it’s softened slightly.

Step 3

Cover with a lid and cook for around 8 minutes, until the pasta is almost cooked (add a splash more water if it looks too dry). Add the broad beans (200 g) , parmesan (50 g) and crème fraîche (15 g) , tossing until a glossy sauce forms. Finish with a squeeze of lemon juice and extra parmesan on top.

One pot lemony broad bean spaghetti

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