This recipe was commissioned by the Vegetarian Society as part of #nationalvegetarianweek It’s Spring time in a bowl! Lots of lovely green veg, mixed with spaghetti, herbs and oh-so-creamy goat’s cheese. This meal is basically ready in the time it takes to cook a pan of spaghetti, so it’s a great one to get on the table quickly when the children are complaining that they’re ‘starving’.
Did you know that not all cheeses are vegetarian? Italian hard cheese in particular is nearly always non-veggie, and soft goat’s cheese is often non-veggie too. So, although this recipes uses both, I paid particular attention in the shop to be sure I picked up the vegetarian versions (you should find them in any large supermarket).
Again, my meat-loving husband fully approves of this dish, and just so you know, it goes perfectly with a glass of chilled white wine…. Did you see yesterday’s veggie recipe - my Vegetarian Loaded Mexican Tortilla Pan?
Look at all those toppings!!
My final recipe to finish off vegetarian week will be out on Friday. It’s got an Asian theme (my favourite style of cooking), and it’s sooo good!
The One-pot Garlic and Herb Spaghetti with Courgetti:
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
