Method

1. 1.

   Preheat oven to 180C | Baking tray lined with parchment | Food processor | Kettle boiled | Large pan | Deep frying pan

   
   

   First, prep and roast the vegetables | Trim the courgettes and cut them longways into quarters | Trim the broccoli and cut into bite sized pieces | Spread the courgettes out on a baking tray, drizzle with olive oil and season with a little salt and pepper | Put the tray in the oven and roast for 40-45 minutes until soft and golden | Spread the broccoli and garlic cloves out on a baking tray, drizzle with a splash of olive oil and season with salt and pepper | Put the tray in the oven and roast the broccoli for 15-20 minutes until tender

   
   

   Now, prep the pasta and sauce | Cook the pasta as directed on the packet (boil in salted water for roughly 9-12 minutes) | While the pasta is bubbling, take the tray out of the oven and transfer the roasted courgettes to a food processor | Cut the lemon in half and squeeze the juice into the processor, catching any pips with your free hand | Add the roasted garlic cloves (without their skins), tahini and a splash of water to the processor and blitz until smooth, with a little texture

   
   

   Transfer the sauce to a frying pan and warm over a medium heat | Add the spinach to the pan and stir into the sauce until wilted | Add a little pasta water to loosen the sauce to your ideal consistency | Taste the sauce and season to perfection with salt and pepper (you could also add some harissa paste here, we tried it and it was really tasty) | Add the pasta to the pan and fold into the sauce to combine

   
   

   Time to serve | Plate up the pasta, broccoli and salad | Season with black pepper and serve