One pot leek, mushroom and pea pasta
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Ingredients
Leek
2 whole, thinly sliced
Garlic
2 clove(s), thinly sliced
Wholemeal pasta, dry
300 g, spaghetti
Mushrooms
200 g, button variety, sliced
Dried herbs
1 tsp, mixed variety
Dried chilli flakes
¼ tsp
Lemon juice
1½ tbs
Fresh lemon rind
1 tbs, finely grated
Unsweetened almond milk
150 ml
Vegetable stock cube
1 individual, to make 650ml vegetable stock
Frozen green peas
100 g
Fresh flat-leaf parsley
1 tbs, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a deep saucepan with oil and heat over medium heat. Cook leek and garlic, stirring, for 3-5 minutes or until the leeks are softened. Add pasta, mushrooms, dried herbs, chilli flakes, juice, rind, almond milk and stock and stir to combine. Bring to the boil, then reduce heat to low. Cook, covered, for 4-5 minutes. Remove lid and cook for 8-9 minutes or until pasta is just tender and liquid has reduced to a loose sauce.
2
Add peas and cook for 2-3 minutes or until tender. Season with salt and pepper. Serve sprinkled with parsley.
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