Updated: Feb 14, 2021
Fancy an eloquent, yet quick and easy pasta dish but with a big dose of greens? Try this cheeky number!
1 green pepper, chopped
4 asparagus spears cut into 1-inch pieces
A handful of wild garlic finely chopped (or use garlic cloves)
1 clove garlic crushed or finely chopped (Increase to 4 cloves if not using wild garlic)
1 courgette chopped into small pieces
1 leek diced
A handful of chestnut mushrooms, chopped
1 cup of frozen garden peas
1 Tbsp of plant-based butter
1 Tsp of garlic powder
1 Tsp of onion powder
1 Tsp of oregano
Splash of lemon juice
Salt & Pepper to taste
Ideally, this dish takes as long to prep and cook as the pasta takes, so get your preferred pasta into salted boiling water before you begin.
Heat up a pan on medium heat. Add the leek with a pinch of salt and saute. When the leek has softened, add the green pepper, mushrooms and courgette.
Add the garlic and onion powder and a Tbsp of plant-based butter (I like Flora). Next add the chopped garlic clove, oregano and give all this a good stir. Saute for 5 minutes until the veg is tender, but not overcooked.
Now add the wild garlic and frozen peas. Let this cook for 1 minute. By this point your pasta should be al dente, so drain it (keep some of the pasta water) and add it to the pan and give everything a good mix. Give it a splash of lemon juice and season with black pepper. If the pasta is looking a little dry you can add a splash of the pasta water at the end. Voila! You are