"A tasty, easy vegan pasta for any night of the week. Packed with nutrition."
Creamy vegan spaghetti with asparagus and peas
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 300 gram spaghetti
- 100 gram frozen peas
- 2 tablespoons olive oil
- 1 packet asparagus tips
- 3 cloves thinly sliced garlic
- 1 small red chilli, deseeded, thinly sliced
- 1 thinly sliced leek
- 1 thinly sliced onion
- 1 tin coconut milk
- 200 milliliter vegetable stock
- freshly ground black pepper
Method
Step 1
Heat a large pan with oil, add the onion, garlic, chilli and cook until softened.
Step 2
Cook the spaghetti in a separate pan. Add the leek, asparagus, coconut milk, vegetable stock. Stir and simmer for 10 mins.
Step 3
Add the drained pasta and peas to the pan and toss well. Season with pepper.
Step 4
Serve in bowls and drizzle with olive oil.