Creamy pasta with spring vegetables

Creamy pasta with spring vegetables

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Increase your veggie intake with this healthy and tasty pasta dish.

The ingredient of Creamy pasta with spring vegetables

  1. 400g spaghetti
  2. 1 cup (130g) frozen baby peas
  3. 1 bunch asparagus, trimmed, cut into 5cm lengths
  4. 300g frozen broad beans
  5. 40g butter
  6. 1 leek, washed and sliced
  7. 2 large garlic cloves, crushed
  8. 1/2 cup (125ml) white wine
  9. 300ml double cream
  10. 2 tablespoons finely shredded fresh mint
  11. 25g (1/4 cup) freshly grated parmesan cheese, plus extra for serving

The instruction how to make Creamy pasta with spring vegetables

  1. Bring a large saucepan of water to the boil and cook the pasta until al dente. Drain.
  2. Meanwhile, bring another saucepan of water to the boil and blanch peas and asparagus for 2 minutes. Remove with a slotted spoon and plunge into cold water. Cook broad beans in the same saucepan for 2 minutes, drain, plunge into cold water then slip off the outer skins. Set aside.
  3. Melt butter in a deep frying pan, add leek and garlic and cook for 3-4 minutes until softened. Add wine and cook until almost evaporated. Add cream and cook for 3-4 minutes or until slightly thickened. Stir through the peas, asparagus and broad beans for 1 minute to warm through then toss through pasta, mint and parmesan. Season to taste and serve sprinkled with extra parmesan

Nutritions of Creamy pasta with spring vegetables

calories: 881.432 calories
calories: 50 grams fat
calories: 31 grams saturated fat
calories: 77 grams carbohydrates
calories: 4 grams sugar
calories:
calories: 23 grams protein
calories:
calories: 190.01 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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