Meat-Free Mondays: Spring Pasta

November 12, 2012

There are so many delicious vegetables coming into season so you can use your favourites. Saute gently with this delicate, light sauce and toss through pasta.


250g pasta

2 garlic cloves, crushed

1 bunch asparagus, sliced into 2cm pieces

1 cup peas (fresh or frozen)

Handful pea shoots

Handful baby spinach

4 Tablespoons creme fraiche

1/2 lemon, zested and juiced

1/4 cup pine nuts, toasted


1. Cook the pasta in a large pot of boiling, salted water.

2. Meanwhile, heat a little olive oil in a frying pan over medium heat. Add the garlic and asparagus and saute for 2 minutes. Add the peas and cook for another minute. Season with salt and pepper.

3. Drain the pasta, reserving 1/2 cup of pasta cooking water.

4. Add the pea shoot and baby spinach to the vegetables with a few drops of pasta cooking water and saute for 1 minute. Turn the heat to low, add the creme fraiche and lemon juice and zest and stir. Check for seasoning. Add the pasta and stir to combine. Mix in a little pasta cooking water if the sauce is too thick.

5. Divide onto 2 plates and sprinkle with the toasted pine nuts.

What’s your favourite spring pasta dish?

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