This healthy, vegan pasta dish is ready in under 20 minutes. It’s low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.
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Prep: 7 mins
Cook: 12 mins
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Easy
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Serves 2
Vegetarian
Vegan
Healthy
Nutrition: Per serving
- kcal481
- Fat15g
- Saturates1g
- Carbs60g
- Sugars8g
- Fibre17g
- Protein19g
- Salt0.04g
Ingredients
- 150g wholemeal spaghetti
- 160g asparagus, ends trimmed and cut into lengths
- 2 tbsp rapeseed oil
- 2 leeks (220g), cut into lengths, then thin strips
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, finely grated
- 160g frozen peas
- 1 lemon, zested and juiced, plus wedges to serve
Method
- Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.
- Drain and add the pasta to the pan with ΒΌ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.
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