• Boil the kettle.
• Thinly slice courgette into half-moons. Finely chop garlic.
• Half-fill a large saucepan with boiling water. Add a pinch of salt, then bring  
to the boil over high heat. 
• Cook fettuccine in the boiling water until ‘al dente’, 9 minutes.
• Reserve some pasta water (see ingredients), then drain pasta and return 
to saucepan. Drizzle with a little olive oil to prevent sticking.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.  

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat.
• Cook snacking tomatoes (see ingredients) and courgette, stirring 
occasionally, until blistered, 4-5 minutes. Transfer to a small bowl. 
• In a medium bowl, combine mixed salad leaves and balsamic & olive oil 
dressing. Season to taste with salt and pepper.

TIP: Toss the salad just before serving to keep the leaves crisp. 

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook 
garlic until fragrant, 1 minute.
• Stir in cream (see ingredients) and vegetable stock powder and cook until 
slightly thickened, 1-2 minutes.
• Stir in plant-based basil pesto, a pinch of chilli flakes (if using), cooked 
fettuccine and reserved pasta water until heated through. 
• Remove pan from heat, then stir in courgette and blistered tomatoes.

• Divide creamy ‘pesto’ and cherry tomato fettuccine between bowls.
• Sprinkle with Parmesan cheese.
• Serve with leafy balsamic salad. Enjoy!