Creamy pasta with asparagus and peas

30 March 2020

This quick vegetarian dish is packed with vegetables to help deliver those important nutrients we need for good health. This meal offers two of our five a day but could easily be three or four if you wanted to add more of your favourite veggies.

Nutritional highlights

Asparagus is a highly nutritious vegetable providing us with fibre, folate, vitamins A, C, E and K. Fibre is important in keeping us regular as well as feeding the good bacteria in our gut. Asparagus also contains a good amount of glutathione which has been shown to have anti-cancer properties as it breaks down carcinogens and protects us against free radicals.

Ingredients list

(Makes 2 servings)
Preparation Time: 5 minutes
Cooking Time: 12 minutes

  • 250g of fusilli (wholewheat)
  • 300g asparagus spear, woody ends cut off, cut into lengths
  • 175g frozen peas
  • Zest and juice ½ lemon
  • 100g soft cheese with chives

Method

Cook the pasta following the instructions on the pack.

2 minutes before the pasta is cooked, add the asparagus and peas.

Boil everything together for the last 2 minutes.

Scoop out and keep a cup of the boiled water from the pan before draining the pasta, asparagus and peas.

Return the pasta and veg to the pan, adding in the lemon zest, soft cheese and any seasonings you would like.

Add the lemon juice to taste and stir in 2-3 tbsp of the reserved pasta water into the pan to loosen the sauce.

Top tips

Swap in your favourite pasta shapes instead of fusilli.

You can always add more vegetables to it like spinach or broccoli to get more vitamins and minerals.

Use some of your favourite herbs or add in thyme or tarragon and spices such as paprika if you want to give it some extra flavour.

Calories:  Fat:  Saturates:  Total Sugar:  Salt: