Spinach & Pea Super-fast Spaghetti

Super quick and simple – our version of an Italian classic. One of my personal favourite quick suppers.

Remember, wheat is a high source of protein and iron, as are peas (a member of the pulse family – beans and lentils too)

Picture courtesy of FlavourPhotos

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Total time

12 minutes

Cuisine

Italian

Meal

  • mains
  • lunches
  • sides-light-meals-and-salads

Servings

1-2

Ingredients

  • 2 servings spaghetti – wholemeal or white, regular or gluten-free
  • 1 large pack spinach, washed and well-drained OR 2 packs baby spinach. Larger leaves and stalks are tastier but need chopping. Baby spinach doesn’t need chopping but doesn’t have so much texture (you can also use a couple handfuls frozen spinach)
  • 4 garlic cloves or 1 heaped tbsp garlic paste
  • 225g/8oz/1½ cups peas (frozen or fresh)
  • ¼-½ tsp nutmeg or allspice
  • 2 tbsp olive oil
  • Salt and lots of black pepper
  • To serve: grated vegan melting cheese, eg Violife pizza or Parmesan-style, or nutritional yeast flakes

Optional extras:

  • Pinch chilli flakes
  • ½ jar artichoke halves, sliced thinly
  • Finely chopped flat-leaf parsley to taste
  • Sundried tomatoes, a handful, snipped into small pieces with scissors (use the ones in oil sold in jars or else the dried ones soaked in hot water to soften them)

Instructions

  1. Bring a pot of water to a boil, and cook pasta according to packet instructions.
  2. Meanwhile, crush or finely chop the garlic and add to a wok or large saucepan with 1 tablespoon olive oil. Cook for one minute over medium heat, stirring continually – don’t let the garlic burn as it will taste bitter. Stir in the spice of choice and cook in for a few seconds.
  3. Add the spinach, stirring until it begins to wilt. This should only take a few minutes. Add peas and continue stirring for another minute (and add any extra options you fancy at this point), then remove from heat.
  4. Drain pasta, then add to stove pan with the spinach and peas. Stir over low heat, until evenly combined. Taste, season with salt and black pepper and mix in well. Sprinkle with the vegan cheese or yeast flakes and stir in. Serve hot.
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