Simple Veggie Pasta


£1.45 per portion.

Any type of pasta will do :)

  • 500 g
  • 2 large, peeled
  • 150 g
    Creme Fraiche
  • 3 large
  • 200 g
    Fine Beans
  • 250 g
    Cherry Tomatoes
  • 1 zest and juice
  • Topping
    Feta Cheese
  • 50 g drained
  • Calories: 450 kcal
  • Fat: 15 g
  • Carbs: 50 g
  • Protein: 12 g
  • Sugar: 4 g
  • Salt: 1 g
  • 1
    That's It... 10 minutes

    1. Boil a full kettle of water and add it to a large saucepan containing your pasta + pinch of salt. Cook on a medium heat with the lid on.

    2. Cut the ends of the courgettes and cut them in half (not long ways). Using a speed peeler, peel into thin strips or if you don't have a good peeler just chop finely. Then chop the tomatoes and the fine beans into roughly 1cm pieces.

    3. For the sauce, chuck the eggs, creme fraiche, half the feta cheese, seasoning, drained capers, lemon zest and juice into a bowl and combine well.

    4. Once the pasta is cooked, drain and place back into the saucepan with the egg mixture, half of the courgettes, fine beans and tomatoes. Give it a good mix and plate up.

    5. Top with the remaining vegetables, crumbled feta cheese and pinch of black pepper.


Simple Veggie Pasta

With a lemon zing sauce

This simple veggie pasta is ideal for a tasty work lunch or a quick and easy dinner!

It takes 15 minutes, ridiculously easy to make and is full of flavour and energy.

You can literally add any vegetable to this dish and it will taste epic. This is perfect for those Monday nights and leftovers for a working lunch the next day.

Top 3 Courgette Facts

  • The flower of the courgette/zucchini plant is also edible and looks great as a fancy topping.
  • A courgette/zucchini has more potassium than a banana.
  • The most flavorful courgette/zucchinis are small- to medium-sized. Big is not always best.

A courgette is also known as a zucchini. Only the UK and France call it a courgette, whereas the rest of the world calls it a zucchini.

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About Biffen

Biffen's Kitchen Owner


I’m Biff and I left my London office job in 2019 to set up my own street food van by the surfing beach, Croyde. Come on down to try my latest surf-inspired street food creations! Don’t worry if you cannot make it, all my recipes are on my website.


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