This healthy, vegan pasta dish is ready in under 20 minutes. It’s low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.
Prep:7 mins
Serves 2
150g wholemeal spaghetti160g asparagus, ends trimmed and cut into lengths2 tbsp rapeseed oil2 leeks (220g), cut into lengths, then thin strips1 red chilli, deseeded and finely chopped1 garlic clove, finely grated160g frozen peas1 lemon, zested and juiced, plus wedges to serve
STEP 1Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.STEP 2Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.
