Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil pasta
Bring a large pot of salted water to the boil. Once boiling, add the fettuccine and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.
Meanwhile, peel and mince the garlic. Peel and slice the shallots. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Peel the zucchini, then continue peeling until you are left with a pile of zucchini ribbons. Halve the cherrytomatoes. Juice the lemon.
3 Cook veg
Heat a non-stick pan over a medium heat with a drizzle of olive oil. Once hot, add the shallots and fry for 2 min. Add the zucchiniribbons and tomatoes and cook for 3 min, stirring occasionally. Add the garlic. Cook for 1 min. Add the measuredwater and stockcube and simmer for 3 min.
Add the spinach and cook for 2-3 min. Reduce the heat to low and add the veganbutter, 1/1.5/2 Tbsp of lemonjuice and 0.5/0.75/1 tsp of lemonzest. Whisk until the sauce begins to thicken. Add the cooked pasta and toss. Season with a pinch of black pepper and chilliflakes(spicy!).
Tear the freshbasil over the pasta and toss. Garnish with the almondflakes. Serve the pasta in bowls with the lemonbutter sauce.
Tip!For extra flavour, toast the almond flakes in a hot, dry pan for 2 min or until starting to brown.