• 40G Whole wheat Spaghetti
  • 1 Small Courgette
  • ¼ Head of Broccoli
  • Handful Frozen Peas
  • 1tbsp Peanut Butter (I used Pip and Nut)
  • 1/2tbsp Soy Sauce
  • 1tsp Honey
  • ¼ Lemon
  • 1 Garlic Clove
  • 1 Spring Onion
  • ½ Fresh Red Chilli


  • Bring a sauce pan of water to the boil and add the whole grain pasta.
  • Meanwhile spralize the courgette and cut the broccoli into bite size florets (I also finely slice the stalk as it is pack with goodness).
  • After the pasta has been boiling for 4 mins add the broccoli.
  • After another 4mins add the courgette and peas to the water, cook until pasta is al dente; about 1-2minutes more.
  • Strain the pasta and vegetable mix and return to the saucepan.
  • In a small bowl mix together the peanut butter, soy, honey, lemon juice and crushed garlic. Then spoon this mix into the sauce pan and stir into the pasta until evenly combined.
  • Swirl the pasta around and place on your serving place. Finley slice the spring onion and chilli and sprinkle over the top…enjoy!

Protein: 16.1g

Carbs: 41.6g

Fat: 9.4g

Calories: 321

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