Pea, beans and greens pasta

Ingredients

Makes 3 servings

  • 2 tbsp sunflower oil
  • 200 g shallots, leeks or red onion
  • 160 g peas (fresh or frozen)
  • 160 g broad beans (fresh or frozen)
  • 160 g spinach (fresh, or frozen with excess liquid squeezed out)
  • 1 tsp oregano (dried)
  • 1/2 tsp red chilli flakes
  • 400 ml vegetable stock
  • 150 g wholemeal pasta
  • 10 g basil (torn)
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Step by step

  1. Finely dice the shallots, leeks or red onion.
  2. Add the oil to a pan on medium heat and add the shallots. Cook for 7-8 minutes – stirring from time to time, until soft.
  3. Add the peas, broad beans, spinach, oregano, chilli and a little salt and pepper and cook for a further 2-3 minutes.
  4. Dissolve the stock cube in boiling water and add to pan, bringing the mixture to a simmer for 5 minutes.
  5. Meanwhile, cook the pasta as per packet instructions until al dente, drain and return to the pan.
  6. Remove 1/3 of the vegetable mixture and mix into the pan with the pasta.
  7. Blend the remainder of the vegetable mixture until it is a smooth consistency.
  8. Add the blended mixture to the pasta pan and allow to cook for a further 1-2 minutes until the pasta has absorbed some of the sauce.
  9. Finish with the basil leaves, a touch of chilli flakes and an extra drizzle of oil.

Serve with a fresh salad made with halved cherry tomatoes or chopped tomatoes and chopped cucumber. Add herbs, red onion or chopped spring onions and a little olive oil and vinegar or lemon juice.