Creamy Pea & Mushroom Pasta
This creamy pea, mushroom and spinach recipe will have your tastebuds tingling and carb cravings satisfied. Peas are not only a great source of protein but taste delicious when combined with pasta. A healthy alternative to soya cream, I use Oatly creme faiche, a vegan alternative made entirely from oats! Serve alongside garlic bread and you have a great weeknight meal ready in under 20 minutes.
150g of tagliatelle pasta
3/4 tub of Oatly Creme Fraiche
6 chestnut mushrooms
1 cup of peas
100g handfuls of spinach
1 garlic clove minced
100ml of vegetable broth
1 tbsp of olive oil
Tesco everyday Value Garlic Baguette
Begin by slicing the mushrooms and mincing the garlic cloves.
Heat the olive oil in the pan and add the chopped ingredients, cooking until mushrooms are browned.
Add the peas and spinach to the pan and cook on a medium heat.
Meanwhile, boil the pasta in a saucepan and drain once cooked through.
Add the vegetable broth to the mushrooms and simmer. Add the pasta until coated and warmed through.
Turn the heat down as low as possible and stir in the Oatly creme until warm. Serve with a side of garlic bread if you wish and enjoy!