Heat the oil in a large frying pan on a medium heat.
1 tbsp olive oil
Add the chopped onion and fry gently for a couple of minutes until the onions start to go translucent.
1 small onion
Add in the garlic, salt and pepper. Stir and cook for 30 seconds.
3 cloves of garlic, 1 pinch of salt and pepper
Add the stock and milk. Bring to a simmer, then stir in the spaghetti. Lower the heat so there’s a gentle bubble, then place a lid or some foil on the pan. Turn down the heat and cook for 10 minutes.
500 ml (2 cups + 1 1/2 tbsp) good quality vegetable stock, 100 ml (1/2 cup minus 1 1/2 tbsp) whole (full fat) milk, 150 g (5.3 oz) dried spaghetti or fresh pasta
Remove the lid and stir the spaghetti, then add in the broccoli, stir, place the lid back on and cook for another 2 minutes.
1 small head of broccoli
Next, add the asparagus, cook with the lid on for 2 mins, then add the peas and spiralized courgette. Cover again and cook for 2 mins.
16 asparagus stalks, 60 g (1/3 cup + 2 tbsp) frozen peas, 1 large courgette
Remove the lid, stir in the vegetarian Italian-style hard cheese, lemon juice and herbs, and dot on the goat’s cheese before serving.
30 g (1/3 cup) vegetarian Italian-style hard cheese, 1 tsp lemon juice, small bunch of mixed herbs, 100 g (3.5 oz) soft vegetarian goat’s cheese, pinch salt and pepper