Recipes

Method

1. Boil the spaghetti according to packet instructions, omitting any salt
2. Heat a non-stick saucepan, and when hot, add the oil, garlic and spinach and allow to wilt
3. Take off the heat and allow to cool slightly and roughly chop it. Retain the spinach juice.
4. Boil the peas in a saucepan of water for about 10 minutes until soft
5. Return the pan in which the spinach was cooked to a low heat
6. Add the crème fraiche, chopped spinach, its juice and peas, heating gently
7. After about 2 minutes, add the basil and lemon juice
8. Drain the spaghetti before coating with the crème fraiche sauce and season with black pepper
9. Serve sprinkled with Parmesan.*

*look for veggie friendly Parmesan!