INGREDIENTS (serves 4)

350g brown rice penne, uncooked

2 yellow courgettes, cut into 0.5cm slices

2 handfuls spinach

1 tbsp olive oil

50g cashews, soaked in cold water for an hour if you have time

4 pcs. sun-dried tomatoes

Juice of 1 lemon

Lemon zest

A dash of water

Salt and pepper


Cook your pasta as per packet instructions. Add a little oil and salt to your boiling water.

Toss your courgette slices in olive oil, season and pop them under the grill for a few minutes on each side.

Meantime, add cashews, sun-dried tomatoes, olive oil and lemon juice with spinach to your blender and whizz up your pesto. Season well and if you need to add a bit of water to loosen up the consistency do so little by little.

Once your pasta is cooked, drain and fold under the pesto.

Gently fold under the spinach, top with your courgettes and a bit of lemon zest to finish off your dish.


  1. I love brown rice pasta as it’s a wonderful natural gluten free product. And the kids would never know the difference to regular pasta.
  2. Make up more of the pesto to use throughout the week. It’s tasty with a sweet potato for example for lunch or as a side with chicken of fish even. It also works well as a dip on its own.
  3. If you’re not a fan of courgettes, you could have grilled aubergine or red and yellow peppers to go with your pasta.