Tonight’s dinner was our favourite recipe from the New Vegetarian Kitchen, only slightly adapted. As it only takes 15 minutes or so to make, it’s a great recipe for a Monday night when, due to gym/sports commitments, we both tend to get home around 7pm.
The first time I made it, I was a bit wary about the breadcrumbs, which seemed a bit like carbs for carbs sake on top of the spaghetti – but they really make this dish so give them a shot! I usually use asparagus but the green beans were nice as a change and they were no doubt a bit cheaper.
Goats Cheese Spaghetti (serves 2)
- 1/2 courgette, chopped (next time I would cut into ribbons instead) 19p
- 80g green beans, topped, tailed and cut in half lengthwise 33p
- 150-200g spaghetti 11p
- 100g goats cheese £1.08
- 1 cup or so breadcrumbs (free from freezer)
- 1 mild red chilli, finely chopped 20p (can use dried chilli flakes instead)
- 1 big garlic clove, crushed 3p
- 1/2 lemon, zested and juiced 14p
- 2 spring onions, chopped 12p
- 1 1/2tbsp olive oil 15p
Put the spaghetti on to boil as per packet directions. Mix the garlic, lemon zest and chilli with the breadcrumbs and heat a tablespoon of the oil in a large frying pan. Add the breadcrumb mix and gently fry for 3-4 minutes, until crisp and a nice golden colour. Remove from the pan and top up the oil a little. Add the courgettes and gently cook.
With five or six minutes to go, add the green beans to the pasta water. When the courgettes are nearly cooked, add the spring onions to cook for a couple of minutes. Turn off the heat but leave the vegetables in the pan.
Drain the pasta and add to the vegetables with the lemon juice and half the breadcrumb mix. Plate up and top with the crumbled goats cheese and the rest of the breadcrumbs.
£1.18 per serving. I served with a green salad too.