Healthy vegan recipe for 2 people, takes only 12 mins; recipe has wholemeal spaghetti, asparagus, rapeseed oil, leeks, red chilli, garlic clove, frozen peas and lemon.
Asparagus & lemon spaghetti with peas
Course: Healthy vegan
Servings
2
servings
Prep time
7 mins
Ingredients
- Garlic Clove: 1 garlic clove, finely grated
- Red Chilli: 1 red chilli, deseeded and finely chopped
- Lemon: 1 lemon, zested and juiced, plus wedges to serve
- Rapeseed Oil: 2 tbsp rapeseed oil
- Frozen Peas: 160g frozen peas
- Asparagus: 160g asparagus, ends trimmed and cut into lengths
- Wholemeal Spaghetti: 150g wholemeal spaghetti
- Leeks: 2 leeks (220g), cut into lengths, then thin strips
Directions
- Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
- Drain and add the pasta to the pan with 1/4 mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.
