One pot leek, mushroom & pea pasta
7
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Leeks are a member of the allium family but are a bit more special than an ordinary onion and pack a flavoursome punch. There's a lot you can do with this versatile veg. We’ve taken this leek dish and given it a vegan twist
Ingredients
Calorie controlled cooking spray
4 spray(s)
Leek
2 medium, trimmed and sliced
Garlic
2 clove(s), thinly sliced
Wholewheat Pasta, dry
300 g, spaghetti
Mushrooms
200 g, chestnut, sliced
Dried Mixed Herbs
1 teaspoon(s)
Chilli flakes
¼ teaspoon(s), level
Lemon Juice, Fresh
2 tablespoon(s)
Lemon
1 zest(s) of 1
Unsweetened Soya Milk
150 ml
Vegetable stock cube
1 cube(s), to make 650ml stock
Peas, fresh or frozen
100 g, frozen
Parsley, fresh
4 sprig(s), fresh, to serve
Instructions
1
Mist a large, deep, lidded pan with cooking spray and set over a medium heat. Add the leeks and garlic, stir and cook for 3-5 minutes,or until the leeks are tender. Add the wholewheat spaghetti, sliced mushrooms, dried mixed herbs, chilli flakes and the lemon juice and zest, followed by the unsweetened almond milk and vegetable stock. Bring to a boil, then reduce to a simmer. Cook, covered, for 4-5 minutes, then remove the lid and continue cooking for 4-5 minutes until the pasta is cooked and the liquid reduced and thickened to a loose sauce.
2
Add the frozen garden peas to the pan and cook for a further 2-3 minutes. Season to taste and serve topped with fresh flat-leaf parsley leaves.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.