Directions

1. 1. Cook the pasta and peas.
2. 2. In a large pan, heat ½ tbsp olive oil on a medium heat. Cook the courgette for 8-10 mins until softened and slightly browned.
3. 3. In a measuring jug, whisk together the soya milk, miso paste, 1½ tbsp olive oil, nutritional yeast, lemon juice, garlic and seasoning. Add more milk as needed.
4. 4. Add the sauce to the pan and stir frequently until slightly thickened.
5. 5. Add the pasta and peas to the pan and stir until heated through. Season to taste.