150g of farfalle pasta bows
1 courgette, sliced in to discs
1/4 cup of garden peas (freshly shelled or frozen)
1/4 cup of broad beans (fresh or frozen, for fresh, immerse in boiling water for 3 minutes, remove and run under cold water to cool before shelling)
1 clove of garlic, chopped
2 tbsps of vegan butter
Leaves from 1 sprig of mint, chopped (alternatively, 1 tsp of dried mint)
1/2 a lemon, sliced
1 tbsp of vegan parmesan
1/4 cup of daily free milk alternative (I used oat)
Put the farfalle in a pan of boiling water, add a little salt and boil for around 15 minutes until al dente.
In the mean time.
Grill courgette discs for around 5 minutes until they start to char.
In another pan, melt the butter, fry the garlic in the butter for a minute or two.
Add the milk, peas, broad beans, mint and salt and pepper to taste.
Turn heat down and simmer for about 5 minutes.
Stir in the courgette, lemon and parmesan.
Remove pasta from heat, drain and mix with the veg.
Serve with a little more parmesan to garnish