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One pot leek, mushroom and pea pasta

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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