Packed with veg and deliciously dairy-free. Check the stock is suitable if cooking for vegans, if needed. Broad beans would work well instead of the edamame, but you might want to defrost them enough first to slip off the tougher outer skins before cooking.
Step 1Heat the oil in a large pan (that has a lid) over medium-high heat and
cook the leek for 4-5min, or until
softened and lightly coloured.
Step 2Add the courgettes, pasta, stock
and large pinch of salt. Bring to the
boil and cook for 8-10min, stirring
occasionally, until the pasta is
starting to soften and the liquid
has reduced substantially.
Step 3Add the asparagus and edamame,
reduce heat to medium, cover with
a lid and cook for 5-10min, or until
the pasta and vegetables are tender
and most of the liquid has reduced.
Step 4Remove from the heat and stir in
the lemon zest and juice, most of the
herbs, the nutritional yeast, if using, and
plenty of freshly ground black pepper.
Check seasoning and serve sprinkled
with the remaining herbs.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
