This delicious green sauce pasta is a soy-free dinner that’s perfect for vegetarians! Made with spaghetti, frozen peas, cream and parmesan cheese – it’s sure to please.
Special diets: Vegetarian | soy-free | eggs-free |
️Allergens: not vegan | gluten | lactose | nuts |
⏱ 25 mins – easy
🍽 4 servings – 574 kcal per serving
- 1.5 tsp salt
- 14 oz spaghetti
- 4 oz spinach
- 5 oz frozen peas
- 1 bunch basil
- 3 tbsp pesto
- 0.6 cups cream
- 1.8 oz parmesan cheese
- 1 grater
- 1 pot
- 1 kettle
- 1 bowl
- 1 colander
- 1 food processor
- 1 saucepan
- 1 plate
- 1 wooden spoon
Grate the parmesan cheese with a grater.
Pour 15 cups of water into a pot and turn on the heat. Bring the water to a boil, then add the spaghetti and 1 tsp salt. Cook for 8 minutes, then remove from the heat.
Boil 6 cups of water in a kettle.
Put the boiling water, spinach, and frozen peas in a bowl. Set aside for 3 minutes to get a veggie mixture.
Drain the veggie mixture in a colander.
Put the drained veggie mixture, basil, pesto, cream, and 1.6 oz of the grated parmesan in a food processor. Blitz for 2 minutes to get a spinach sauce.
Drain the cooked spaghetti in a colander, reserving a little of the cooking water.
Put the drained spaghetti and spinach sauce in a saucepan and turn on the heat. Stir with a wooden spoon and cook for 2 minutes over low heat. Then add the reserved cooking water, half a tsp of salt, and the rest of the grated parmesan cheese. Stir again with a wooden spoon until well combined, then remove from the heat.
Transfer to a plate.
It’s ready to be served !