Every now and then it’s always nice to be a bit lazy in the evening.
I love coming home after a long day at work and knowing that dinner is just a few minutes away. Not to mention the added joy that comes with minimal washing up afterwards.
This week I got my thinking cap on to come up with a simple, healthy and quick recipe for you all. It’s packed with delicious, seasonal veggies along with a naughty dash of white wine for flavour.
If you’re anything like me, this recipe will soon become one of your go-tos as the nights draw in and the list of unwatched episodes of your favourite series stack up!
Ingredients
250g wholewheat pasta
1 chopped leek
1 chopped courgette
6 chopped chives
1 finely chopped dry chilli pepper
1 tsp oregano
zest of 1 lemon
1 pinch of salt
100ml white wine
100ml almond milk (unsweetened)
500ml vegetable stock
makes enough for 4 servings
Drizzle a glug of olive oil into a large saucepan and lightly fry your leeks over a medium heat until softened.
Pour in your stock, wine and almond milk and leave until it begins to simmer.
Once simmering, add the remainder of the vegetables and leave for 2mins to bubble away.
Add the pasta and cover with a vented lid.
Stirring a few times to separate the spaghetti strands, leave until pasta is fully cooked.
After 10mins or so, the pasta will have soaked up all those delicious flavours and the majority of the liquid.
And that’s literally it! All that’s left to do is plate up, turn on the TV and kick back with your healthy vegan meal!
An extra glass of the white wine for yourself is optional, but recommended!
In Seat Number 3 