Chickpea & Courgette Spaghetti

In need of a quick midweek meal? This delicious vegan ‘cheesy’ pasta dish is a take on an old classic, jam packed full of flavour, but with the addition of 5 portions of veggies in just one serving. Swapping half of your pasta portion for spiralised courgette is a great way to add in more veggies without compromising on taste.

Make sure to tag @rooted_living1 if you try it.

Chickpea & Courgette Spaghetti

(Serves 2)

1 large courgette, spiralised.

150g brown rice spaghetti

1 red pepper, thinly sliced

1 red onion thinly sliced

2 cups of spinach

1 handful of coriander

1 tin chickpeas, drained and rinsed

2 tbsp. Nush dairy free cream cheese

Salt & pepper

Olive oil


1.    Place the red pepper and onion on a baking tray, and drizzle with olive oil and bake in the oven for 20 minutes.

2.    Next cook the brown rice spaghetti according to packing instructions

3.    Heat a frying pan, add the spiralised courgette, the roasted pepper and onion, chickpeas, and cooked spaghetti.

4.    Put 2 large tbsp of ‘Nush’ dairy free cream cheese and mix through. Add the spinach and stir through. I like to add a squeeze of lime here.

5.    Season with salt and pepper.

6. Garnish with fresh coriander and chopped cherry tomatoes    


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