Vegan one-pot zucchini, pea and spinach pasta

1 Warm the olive oil in a large saucepan. Add the courgettes and cook gently over a medium-low heat for 10 min until the courgettes start to soften.

2 Finely zest half the lemon and add it to the pan along with the garlic and white wine. Let the mixture bubble away until the wine has evaporated.

3 Tip in the stock and almond milk, bring to the boil, then add the penne and peas. Reduce the heat to a simmer, pop on a lid and simmer for 12 min or until the pasta is nearly cooked. Remove the lid, stir in the spinach and cook for a further 2 min. Fold the parsley and mint into the pan, then taste and tweak with freshly ground black pepper and a generous squeeze or so of lemon juice.

4 Pile into warm shallow bowls and finish with a small drizzle of olive oil.