Peas are the forgotten hero of this pasta sauce. They’re delicious little protein packed balls that are cheap, long lasting in the freezer and quick to prepare.
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Serves
2
Orecchiette
Garlic Cloves
Spinach
Frozen Peas
Vegan Cream Cheese
White Miso
Chilli Flakes
Olive Oil
Serves
2
Orecchiette
Garlic Cloves
Spinach
Frozen Peas
Vegan Cream Cheese
White Miso
Chilli Flakes
Olive Oil
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Step 1.
Cook your pasta until it’s al dente. Reserve a mug of pasta water, then drain and set aside.
Step 2.
Meanwhile, finely slice the garlic. Heat a medium-sized pan or pot with a drizzle of olive oil on medium heat. Add the garlic and chilli flakes if using and cook for 1 min, stirring constantly. Add the spinach, peas and a pinch of salt and pepper, and cook for about another 2 mins until wilted.
Step 3.
Take the pan off the heat and remove half of the spinach mix and add it to a blender. Add about ¼ of a cup of reserved pasta water to the blender along with the miso, 1 tbsp vegan cream cheese and 1 tbsp of olive oil. Blend until smooth and season to taste with salt and pepper.
Step 4.
Tip the cooked pasta and sauce into the pan along with the spinach and pea mix. Gently heat through with a few splashes of pasta water until combined into a silky sauce.
Step 5.
Serve into bowls and top with more vegan cream cheese, plenty of pepper and some extra chilli flakes and a drizzle of olive oil if you like.
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