Step 1

Cook the spaghetti, for about 10 minutes, until just al dente. During the last couple of minutes, add the courgette and frozen peas.

Step 2

Drain the pasta and rinse to remove any starchy water. Leave in the strainer and return the empty pan to the stove.

Step 3

Add in the olive oil. Stir in the spring onions, lemon zest, chilli and garlic. Cook on low-medium heat until softened.

Step 4

Stir in the herbs, spices, seasonings and nutritional yeast and dairy-free if needed, to create a thin sauce.

Step 5

Add the drained pasta and vegetables back into the pot and stir on the heat for a couple of minutes to warm through and coat in the sauce.

Step 6

Top with a squeeze of lemon juice and season with salt and pepper.