Vegan Pesto Spaghetti with Lemon and Courgettes
Easy, one‑pan dinner for two – ready in just 10 minutes of hands‑on time
Introduction
If you’ve ever stared at a pantry full of dry pasta, a jar of pesto, and a handful of fresh vegetables, wondering how to turn those basics into something exciting, you’re not alone. For beginner‑to‑intermediate cooking enthusiasts, the challenge is often finding a recipe that is simple enough to follow, nutritious, and bursting with flavor.
Enter Vegan Pesto Spaghetti with Lemon and Courgettes – a vibrant, summery dish that checks all those boxes. This recipe blends the classic Italian comfort of spaghetti with the bright zing of lemon, the sweet pop of broad beans, and the fresh crunch of courgettes (zucchini). The whole thing comes together in a single pan, meaning less cleanup and more time to enjoy your meal.
In this post we’ll dive deep into the meal profile, spotlight each ingredient, walk you through the step‑by‑step instructions, and share ideas for serving suggestions and variations. By the end, you’ll feel confident whipping up this dish for a quick weeknight dinner or a relaxed weekend dinner for two.
Meal Profile
| Attribute | Details |
|---|---|
| Title | Vegan Pesto Spaghetti with Lemon and Courgettes |
| Difficulty | Easy |
| Portion | Serves 2 |
| Hands‑on Time | 10 minutes |
| Cooking Time | Approximately 20 minutes total (including simmer) |
| Cuisine | Italian‑inspired, plant‑based |
| Key Flavors | Bright lemon, herbaceous basil pesto, nutty olive oil, sweet broad beans, savory olives |
| Dietary Notes | Vegan, gluten‑free if you swap regular spaghetti for gluten‑free pasta; dairy‑free, nut‑free (provided the pesto you use is nut‑free) |
Why this dish works for beginners:
- One‑pan cooking eliminates the need for juggling multiple pots.
- Minimal prep – the longest task is thinly slicing the courgette, which takes just a minute or two.
- All‑purpose ingredients – most of the items are pantry staples or easy to find at any grocery store.
Why it’s still exciting for the intermediate cook:
- The lemon zest and juice add a layer of acidity that balances the richness of the pesto.
- Broad beans and runner beans give texture and a pop of color, encouraging you to experiment with seasonal veggies.
- The optional vegan Parmesan‑style cheese lets you finish the plate with a cheesy note without compromising the vegan ethos.
Ingredient Highlight
Below is the complete ingredient list. Each component has been chosen not only for its flavor contribution but also for its role in creating a balanced, nutritious plate.
| Quantity | Ingredient | Why It Matters |
|---|---|---|
| 2 tbsp | Extra‑virgin olive oil (plus extra to serve) | Provides a silky mouthfeel, helps caramelize the onion and courgette, and adds heart‑healthy monounsaturated fats. |
| 1 small | Onion, finely chopped | Forms the aromatic base; its natural sweetness deepens the sauce. |
| 2 cloves | Garlic, finely chopped | Adds pungent warmth and pairs perfectly with basil pesto. |
| 1 medium | Courgette (zucchini), thinly sliced | Gives a fresh, slightly crunchy texture; its mild flavor lets the lemon and pesto shine. |
| 400 ml | Vegetable stock | Acts as the cooking liquid for the spaghetti, infusing the pasta with savory depth. |
| 150 g | Spaghetti (regular or gluten‑free) | The carbohydrate backbone that absorbs the lemon‑pesto sauce. |
| 50 g | Broad beans, podded | Sweet, buttery beans that add protein and a pop of green. |
| 50 g | Runner beans, cut into 2‑3 cm pieces | Crunchy, slightly earthy contrast to the soft pasta. |
| 1 whole | Lemon (zest and juice of ½, the rest cut into wedges) | Zest provides aromatic oils; juice brightens the dish; wedges add a burst of citrus when eaten. |
| 50 g | Green olives | Salty, briny notes that cut through the richness of the pesto. |
| 130 g | Vegan basil pesto (e.g., Saclà) | The star sauce – herbaceous, nutty (if made with pine nuts), and dairy‑free. |
| Optional | Parmesan‑style vegan cheese & fresh basil leaves | Adds a cheesy finish and fresh herb aroma for those who want extra depth. |
| Equipment | Medium saucepan or deep‑sided sauté pan with a lid | Essential for cooking pasta and vegetables together without splatter. |
Tips for ingredient success
- Olive oil: Use a good quality extra‑virgin oil for the best flavor; it will also be drizzled over the finished dish.
- Courgette slicing: Aim for uniform, thin slices (about 2 mm) so they char quickly without becoming mushy.
- Lemon zest: Grate only the yellow part of the peel; the white pith is bitter.
- Vegan pesto: Check the label for hidden dairy or nuts if you have allergies. Homemade pesto can be made with basil, garlic, lemon juice, olive oil, and nutritional yeast for a cheesy note.
Step‑by‑Step Instructions
Follow these numbered steps to create the perfect Vegan Pesto Spaghetti with Lemon and Courgettes. The method is deliberately straightforward, so feel free to set a timer and let the pan do the work while you prep the next ingredient.
- Heat the aromatics – Heat 1 tbsp of the olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 5 minutes, stirring occasionally, until the onion softens and becomes translucent. Toss in the minced garlic and cook for another minute, being careful not to let it brown.
- Char the courgette – Add the remaining 1 tbsp of oil to the pan, then stir in the thinly sliced courgette. Fry for 5 minutes, allowing the edges to develop a light char and the slices to take on a gentle golden hue. This step builds a subtle smoky flavor.
- Simmer the pasta – Pour the vegetable stock into the pan, stirring to combine with the vegetables. Bring the mixture to a gentle simmer, then add the spaghetti, broad beans, runner beans, and the lemon wedges. Cook on medium‑high heat for 10 minutes, or until the pasta reaches al dente texture and the stock has reduced, coating the noodles.
- Finish with pesto and olives – Once the pasta is cooked and the liquid has thickened, stir in the green olives and the vegan basil pesto. Toss everything together gently to ensure every strand of spaghetti is coated in the vibrant green sauce. Finish the dish with a final drizzle of extra‑virgin olive oil, the reserved lemon zest, and a squeeze of lemon juice. If you like, sprinkle with Parmesan‑style vegan cheese and garnish with fresh basil leaves.
Pro tip: Keep the lid on the pan while the pasta cooks to trap steam and ensure even cooking. If the sauce looks too dry before the spaghetti is done, add a splash of water or extra vegetable stock.
Serving Suggestions & Variations
Classic plating
- Twirl the spaghetti onto a large shallow bowl or plate using a fork and spoon for a restaurant‑style presentation.
- Scatter a few extra lemon wedges on the side for an optional burst of citrus at the table.
- Drizzle a little more olive oil over the top for shine and richness.
- Add a sprinkle of vegan Parmesan and a few fresh basil leaves for color contrast and aromatic finish.
Pairings
- Side salad: A simple arugula salad dressed with lemon juice, olive oil, and a pinch of sea salt mirrors the bright flavors of the main dish.
- Bread: Warm crusty ciabatta or a vegan focaccia is perfect for mopping up any remaining pesto sauce.
- Wine: A crisp, dry white wine such as Pinot Grigio or an Italian Vermentino complements the lemony notes beautifully.
Variation ideas for the adventurous
| Variation | How to Adapt |
|---|---|
| Protein boost | Add pan‑seared tofu cubes, tempeh strips, or a handful of cooked chickpeas for extra plant protein. |
| Spicy kick | Stir in a pinch of red‑pepper flakes with the garlic, or finish with a drizzle of chili‑infused olive oil. |
| Herb swap | Replace half of the basil pesto with a mint‑or‑parsley‑based pesto for a fresh twist. |
| Different veggies | Substitute the courgette with thinly sliced carrots, asparagus spears, or even roasted red peppers for seasonal variation. |
| Gluten‑free | Use gluten‑free spaghetti or brown rice noodles; the cooking method remains identical. |
| Creamier texture | Add a splash of unsweetened oat cream or coconut cream during the final toss for a richer sauce (ensure the pesto you use pairs well with a subtle coconut flavor). |
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days. The pasta may absorb a bit more sauce, so add a splash of vegetable stock or water when reheating.
- Freezing: This dish freezes well for up to 1 month. Freeze in a single‑serve container, then thaw overnight in the fridge and reheat gently on the stovetop, adding a drizzle of olive oil to revive the gloss.
Conclusion
Vegan Pesto Spaghetti with Lemon and Courgettes proves that a plant‑based, one‑pan dinner can be both effortless and exceptionally flavorful. By leveraging the natural brightness of lemon, the herbaceous depth of basil pesto, and the sweet crunch of fresh beans, this recipe delivers a balanced meal that satisfies both the palate and the desire for wholesome nutrition.
For beginner cooks, the clear, numbered steps and minimal equipment lower the barrier to success. For the more seasoned home chef, the optional variations open the door to endless creativity—whether you’re adding protein, heat, or a new herb profile.
Give this dish a try tonight, and you’ll discover why a simple combination of pantry staples and fresh produce can become a go‑to favorite in your kitchen repertoire. Remember, the secret lies not just in the ingredients, but in the joy of cooking—so don’t be afraid to experiment, adjust the lemon intensity, or garnish with your favorite vegan cheese.
Enjoy your vibrant, lemon‑kissed pasta, and happy cooking!
Keywords: Vegan Pesto Spaghetti with Lemon and Courgettes, easy vegan pasta, one‑pan dinner, lemon pasta recipe, beginner pasta recipe, plant‑based Italian dinner
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