Originally posted by @deliciouslyella Green pasta kind of lunch 😍 So many recipes for you guys this week... Serves 2 2 portions of pasta (I use brown rice pasta) 1 courgette, halved and sliced 2 garlic cloves, peeled and chopped Juice of ½ lemon 200g spinach 150ml almond milk (or any other plant based milk) 100g peas, frozen or fresh Olive oil Salt and pepper to taste Preheat oven to 180c, fan setting. Place the courgettes in a baking tray with a drizzle of olive oil, cook for 10 minutes. After 10 minutes, add the garlic and roast for another 5-10 minutes, until golden. Once cooked, remove and leave to one side. Place the pasta in a pan of boiling water and cook to the instructions on the pack. Once cooked, drain and leave to one side. Place the almond milk, spinach, roasted garlic (not courgette), salt and pepper in a pan over a medium heat and cook until the spinach has wilted – about 5 minutes. Once wilted blend the sauce in the pan until smooth, it’s easiest to do this with a hand blender but a normal one works well too. Stir the courgettes and peas through the sauce, cook for a few minutes (until the peas are ready), then add the cooked pasta, add a squeeze of lemon juice and serve.