One-pot garlic and herb spaghetti and courgetti

An easy one-pot dinner, full of fresh flavours!

This recipe is egg free
Preparation notes

Preparation: 10 minutes
Cooking: 25 minutes
Serves 4


1 tbsp olive oil
1 small onion, peeled and chopped
3 cloves of garlic, peeled and crushed
Pinch of salt and pepper
500ml good quality vegetable stock
100ml whole milk
150g dried spaghetti
Small head of broccoli, stalk removed, chopped into small florets
16 asparagus stalks, trimmed
60g frozen peas
1 large courgette, spiralised
30g vegetarian Italian-style hard cheese, grated
1 tsp lemon juice
Small bunch of mixed herbs (such as parsley, thyme and mint), roughly chopped
100g soft vegetarian goat’s cheese, roughly chopped/torn

1. Heat the oil in a large frying pan on a medium heat.

2. Add the chopped onion and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, salt and pepper. Stir and cook for 30 seconds. Add the stock and milk. Bring to a simmer, then stir in the spaghetti. Lower the heat so there’s a gentle bubble, then place a lid or some foil on the pan. Turn down the heat and cook for 10 minutes.

3. Remove the lid and stir the spaghetti, then add in the broccoli, stir, place the lid back on and cook for another 2 minutes.

4. Next add the asparagus, cook with the lid on for 2 mins, then add the peas and spiralised courgette. Cover again and cook for 2 mins.

5. Remove the lid, stir in the vegetarian Italian-style hard cheese, lemon juice and herbs, and dot on the goat’s cheese before serving.

You can watch the recipe being made here.

© Kitchen Sanctuary in partnership with the Vegetarian Society