Peasta
This dish is super quick to make, really healthy & it's bursting with flavour. A great thing to make for a midweek easy vegan lunch or veggie dinner idea for you & your housemates!
Serves
Ingredients
For the sauce
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp salt<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>1 tbsp wholegrain mustard<item-todo-done><item-todo-done>1 white onion<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>240g spinach<item-todo-done><item-todo-done>60g fresh basil<item-todo-done><item-todo-done>180g peas<item-todo-done><item-todo-done> Juice of 1 lemon juice of<item-todo-done><item-todo-done>120g peas<item-todo-done><item-todo-done>40g sun-dried tomatoes<item-todo-done><item-todo-done> spaghetti - enough for 4 people<item-todo-done>
To garnish
<item-todo-done> squeeze of lemon juice<item-todo-done><item-todo-done> basil leaves<item-todo-done>
Before you start
Frying pan | Powerful blender
Make the sauce
- Warm some olive oil in a frying pan
- Fry your onion until it’s soft
- Add the garlic and fry it until the aroma has been released
- Season the onion and garlic
- Pour in the spinach and stir it until it’s well wilted
- Add the basil, lemon juice and wholegrain mustard & stir everything together.
- Pour in the first batch of peas and stir them until they’re soft.
- Blend everything together in a food processor until you have a thick sauce.
Combine and serve
- Pour the sauce over freshly cooked pasta
- Pour in the remaining peas and the sun dried tomatoes
- Stir everything together and serve
- Dress with basil and lemon juice