Walnut, Olive and Lemon Fettuccine

Nutrition per serving

Calories611 kcal
Protein19.4 g
Carbs91.3 g
Fats21.2 g
Saturated Fat2.7 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat5.3 g
Sugars11.8 g
Fiber8.7 g
Sodium229 mg


Cherry Tomatoes
Red Chilli Pepper
Courgette (Zucchini)
Capers (canned)
Black Olives
Vegan Parmesan Cheese
Olive Oil
Fresh Thyme
1. Preheat the oven to 120 C (250F)

2. Slice the cherry tomatoes in half lengthways.

3. Very finely dice the chili.

4. Top and tail the courgette and slice into 1cm cubes.

5. Remove the stones/chop the olives

6. Slightly breakup the walnuts by putting them into a tea towel and lightly whack them with a saucepan.

7. Grate the Parmesan cheese.

Cooking Instructions
1. Place the tomatoes onto a baking tray and sprinkle over the thyme leaves and a pinch of salt and pepper. Cook in the oven for 10-15 minutes until wilted.

2. Once the tomatoes are in the oven for 5 minutes, cook the pasta in a pot of lightly salted boiling water according to package instructions until al dente. Reserve ¼ cup of the pasta water before draining.

3. In a frying pan, heat ½ a tbsp of olive oil over medium heat. Add the chili, garlic, courgette, capers with a pinch of salt and pepper and cook for 3 minutes before adding the olives, walnuts and continue to cook for a minute.

4. Add a ¼ tsp of lemon zest with the reserved pasta water. Once it begins to bubble, add the drained pasta, cherry tomatoes, Parmesan cheese and gently mix everything together.

5. Serve in a bowl with a tsp of lemon juice drizzled over the top.