Creamy lemon and pea pasta
Pasta in a lemony oat cream sauce with sweet peas and mint. Quick, mild and pale green, which makes it a good one for a tired weeknight or a table with children at it.
- Time
- 20 min
- Serves
- 2
- Kind
- Pasta
Method
- Set a large pan of well salted water on to boil. Chop the garlic finely, zest the lemon and then juice it, and shred the mint leaves.
- Cook the pasta for the time on the packet, putting the frozen peas in for the last 2 minutes.
- In the meantime, warm the olive oil in a large frying pan over a medium-low heat. Soften the garlic for 1 to 2 minutes without letting it colour.
- Pour in the oat cream and add the nutritional yeast, lemon zest and a pinch of salt. Simmer gently for 2 to 3 minutes, until slightly thickened, then stir in half the lemon juice.
- Scoop out a mugful of the cooking water, then drain the pasta and peas. Tip them into the sauce and toss over a low heat with a splash of the water, until the sauce coats the pasta.
- Taste, and add the rest of the lemon juice if you want it sharper, along with plenty of black pepper. Scatter the mint over to serve.
Tip Add the lemon juice to the sauce in two goes. Oat cream can split if it is too acidic too early, so taste before you add the second half.
Per portion
| Energy | 630 kcal |
| Protein | 22 g |
| Carbohydrate | 87 g |
| of which sugars | 11 g |
| Fat | 19 g |
| of which saturates | 4 g |
| Fibre | 11 g |
| Salt | 0.1 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta200 g
- frozen peas200 g
- oat cream150 ml
- lemon1
- garlic2 cloves
- mint½ bunch
- nutritional yeast2 tbsp
- olive oil1 tbsp
