Creamy Spinach and Pea Pasta

Serves 2

I routinely plan each week’s meals in advance and this evening we were supposed to be having carbonara, however I’m actively trying to eat less meat and so I decided to ditch the meat and go veggie tonight. In fact much to my husband’s delight we will have a vegetarian or vegan evening meal several times a week.

The sauce is deceptively creamy. Deceptive because it contains no cream and is actually fairly low calorie. The lemon zest gives it a wonderful freshness and zing and it’s got plenty of vegetables.

This is a vegetarian meal that can be cooked in 15 minutes and so is perfect for a midweek meal.

• Ingredients:
• 150g pasta (gluten-free if required)
• Oil (I used a spray olive oil)
• 1 onion, peeled and finely diced
• 1 clove of garlic, peeled and minced
• 100g frozen peas/petit pois
• 100g spinach, fresh or frozen, finely chopped
• 3 heaped tbsp 0% fat Greek yogurt
• 1 large free-range egg
• 2 tbsp grated Parmesan
• 1 unwaxed lemon, zest only
• 1 tbsp chopped parsley
• Salt and Pepper

Step 1: Cook the pasta according to the packet instructions.

Step 2: Whilst the pasta is cooking, heat a little oil in a frying pan on a medium heat and add the onion. Soften for a few minutes and then add the garlic.

Step 3: After a minute or two add the frozen peas and spinach and stir, allowing the heat to cook the vegetables; this should take three or four minutes and they should keep their vibrant green colour.

Step 4: Combine the yogurt, egg, lemon zest, parsley and parmesan, and season with a pinch each of salt and pepper.

Step 5: Drain the pasta, reserving a little of the cooking water, and add to the pan, tossing amongst the vegetables. Lower the heat and add the yogurt mixture and a little cooking water to create a creamy sauce which coats the pasta. Check the seasoning and serve immediately.