This creamy courgette spaghetti is a simple, delicious vegetarian pasta dish that’s perfect when you want something light but still comforting. Thinly sliced courgettes are gently cooked with garlic and olive oil before being combined with spaghetti, creating a silky sauce that coats every strand of pasta.

The goat’s cheese melts into the warm pasta to give the sauce a lovely creamy texture and slightly tangy flavour, while lemon and fresh parsley help keep the dish bright and fresh.

It’s quick and easy enough for a midweek dinner, taking just 25 minutes from start to finish, and makes a great meat-free  option. It is low in calories, so it’s also a useful recipe to have if you’re looking for lighter pasta recipes without sacrificing flavour.

If you love simple, creamy pasta recipes, this is one to add to your weeknight rotation.

• 400g spaghetti
• 1 tbsp olive oil
• 200g courgette, sliced into rounds then half moons
• 2 cloves of garlic, sliced 
• 60g soft goat’s cheese
• 2 tbsp light soft cream cheese
• 150ml pasta water
• 20g fresh flat leaf parsley, chopped
• 1 tbsp lemon juice and zest
• Sea salt, to taste
• Ground black pepper, to taste

• Cook the spaghetti in salted water until al dente. Reserve 150ml of the pasta water.
• Heat the oil, add the courgette and cook until a light golden colour. Remove with slotted spoon and set aside.
• Add the garlic and cook for another minute.
• Add the cheeses and start to pour in the pasta water and whisk the juice so the cheese melts. Do a little at a time, don’t use it all if too much liquid.
• Add the parsley, lemon juice and season with salt and pepper. Stir.
• Add the spaghetti and courgettes and toss through the sauce.
• Serve with a little lemon zest sprinkled on top.