Easy spring veggie pasta


With the warm weather that we have recently been greeted with, there is no doubt that many of us are wanting to try and eat a little fresher and more in tune with what’s going on outside. This recipe is perfect for those people wanting something filling for lunch or tea but don’t want a sense of heaviness or guilt afterwards. This is the perfect dish to add some colour and flavour into a simple meal. 

Serves 1


60g dried pasta – I used fusilli but any type will work. 

3 mushrooms – any kind.

A handful of fresh mint

A handful of fresh basil

Green pesto

Mint sauce



Lemon juice

Cupboard essentials: garlic, olive oil, salt and pepper



  1. Put your pasta onto boil – you want to take it off the heat when the pasta is al dente. 
  2. While the pasta is cooking, chop up the mushrooms into small pieces and finely chop the garlic. 
  3. Put a teaspoon of oil into a frying pan on a medium heat and add the garlic. Once it has sauted for around one minute add the mushrooms and cook for 3-4 minutes until golden brown. 
  4. Finely chop the fresh mint and basil and set aside. Slice the cucumber into small pieces and also leave to one side.
  5. Once the pasta is cooked, drain and return to the pan. Add a swirl of olive oil, a teaspoon of pesto and a teaspoon of mint sauce and stir together. 
  6. Add the mushrooms and fresh herbs with a sprinkle of salt and pepper. Once all of this is mixed together, add the cucumber and a tablespoon of lemon juice.
  7.  Grate a little parmesan over the top for added flavour.