Creamy super-veg spaghetti

Creamy super-veg spaghetti

05m prep 15m cook 4 servings This low-carb vegetarian pasta, tossed with ricotta and lemon, is super-easy and ready in just 20 minutes. 12 Ingredients 4 Method Steps 12 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 1 tablespoon…

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taste.com.au


  • 05m
    prep

  • 15m
    cook
  • 4 servings

Creamy super-veg spaghetti

This low-carb vegetarian pasta, tossed with ricotta and lemon, is super-easy and ready in just 20 minutes.

Alison Adams

  • 12
    Ingredients

  • 4
    Method Steps

12 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

  • 1 tablespoon extra virgin olive oil

  • 2 garlic cloves, finely chopped

  • 250g packet zucchini noodles or spaghetti

  • 250g packet carrot and pumpkin noodles

  • 125ml (1/2 cup) Massel vegetable liquid stock

  • 80ml (1/3 cup) Bulla Cooking Cream

  • 2 green shallots, trimmed, sliced

  • Select all ingredients

4 Method Steps

  • Place the ricotta and lemon rind in a bowl. Season and stir until well combined. Set aside.

  • Cook the pasta in a large saucepan of boiling water following the packet directions or until al dente, adding the peas in the last 2 minutes of cooking time.

  • Meanwhile, toast the pine nuts in a large frying pan over medium heat, shaking the pan occasionally, for 4 minutes or until evenly browned. Transfer to a bowl. Heat the oil in the frying pan. Add the garlic and cook, stirring often, for 1 minute or until aromatic. Stir in all of the vegetable noodles. Add the stock and cream. Simmer for 5 minutes or until the sauce has thickened slightly.

  • Drain the pasta mixture and return to the pan. Add the vegetable noodle mixture and half the shallot. Season and toss well to combine. Serve with pine nuts, dollops of ricotta mixture and remaining shallot.

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