Simple dishes sometimes pack the biggest punch. Plus this is Alex's new favourite spaghetti!

prep time 5 mins    total time 10 mins     serves 2


  • 250g spaghetti
  • Extra virgin olive oil
  • Juice and zest of a lemon
  • 4-6 sundried tomatoes
  • Bunch of parsley
  • Pinch of chilli flakes
  • 2 tbsp pine nuts
  • Salt and pepper
  • Nutritional yeast




  1. Cook spaghetti according to packet instructions. 
  2. Meanwhile prepare the remaining ingredients; juicing and zesting the lemon, chopping the parsley and slicing up the tomatoes. 
  3. Once al dente, drain the pasta and return to the pan. 
  4. Drizzle over a healthy glug of olive oil, and add in the remaining ingredients. 
  5. Stir together, topping with some leftover parsley.


  • Like many of my other recipes, the measurements in this recipe are a guide. But I would never measure out these ingredients, instead just eyeballing it. I recommend you throw in the amounts you like, adding more chilli if you like a kick, or using less lemon if you're not a fan of a strong lemon flavour for example. Start with less, adding more if it needs it, according to your taste. 
  • For a more budget-friendly alternative, switch out the sundried tomatoes for cherry tomatoes and the pine nuts for any other nuts (chopped up small).