Gluten Free and Vegan Pasta with Courgettes

Cook the gluten free fusilli following the instructions on the packet.

Heat the olive oil and add the garlic. Fry for around 2 minutes on medium heat.
Remove the garlic and add the peas, courgette and lemon juice.

Fry for another 5 minutes, then add the cream sheese and stir until the cream sheese is melted.
Add the cooked pasta and combine all the ingredients.

Serve with the shredded basil leaves, pine nuts and 1 tbsp Engevita per portion on top.

So simple and so yummy!