adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Creamy super-veg spaghetti
Creamy super-veg spaghetti
0 Likes
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Quick and easy low-carb vegetarian pasta with ricotta and lemon, ready in 20 minutes.
Ingredients:
  • 200g fresh ricotta
  • 1 lemon, rind finely grated, juiced
  • 250g dried spaghetti pasta
  • 110g (2/3 cup) frozen peas
  • 55g (1/3 cup) pine nuts
  • 18.20 gm extra virgin olive oil
  • 250g packet zucchini noodles or spaghetti
  • 250g packet carrot and pumpkin noodles
  • 125ml (1/2 cup) vegetable liquid stock
  • 80ml (1/3 cup) Cooking Cream
  • 2 green shallots, trimmed, sliced
Instructions:
  • Combine the ricotta and lemon rind in a bowl, season to taste, and mix well. Set aside.
  • Cook the pasta in a generous pot of boiling water according to package instructions until al dente, then toss in the peas for the final 2 minutes of cooking.
  • Toast pine nuts in a large frying pan over medium heat, shaking occasionally, for 4 minutes until evenly browned. Transfer to a bowl. Heat oil in the same pan, add garlic, cook for 1 minute until aromatic. Stir in vegetable noodles, then add stock and cream. Simmer for 5 minutes until sauce slightly thickens.
  • After draining the pasta mixture, transfer it back to the pan. Mix in the vegetable noodle mixture along with half of the shallot. Season generously and toss thoroughly to mix everything together. Plate the dish with a sprinkle of pine nuts, spoonfuls of ricotta mixture, and the remaining shallot.

Similar Recipes