EASY CREAMY PESTO SPAGHETTI

Serves 4 Ready in 30 minutes Ingredients Sauce

■ 1 red onion, thinly sliced

■ 1 leek, cut in half lengthways & thinly sliced

1 capsicum, thinly sliced 1 drizzle of olive oil

20g garlic paste

1⁄ tsp salt

2

100g baby spinach

150g vegan basil pesto

250g lite sour cream

Pasta

■ 400g fresh spaghetti ■ 1 cup frozen peas

■ 1 drizzle of olive oil

To serve

■ 10g basil, leaves picked ■ 50g grated parmesan

■ 1 pinch of chilli flakes (optional)

Method

Bring a large pot of salted water to the boil with the lid on.

Thinly slice onion, leek and capsicum and set aside separately.

Prep sauce:

Heat olive oil in a large frypan on high heat. Cook onion, leek, garlic paste and salt

Cook sauce:

for 4-5 minutes, until tender and starting to brown. Add capsicum and spinach and cook for 1 minute, until spinach is wilted.

Remove pan from heat.

Cook pasta in pot of boiling water for about 3

Cook pasta:

minutes, until just tender. Add peas and cook for a further 1 minute, until peas are just tender. Reserve 1 cup of pasta water. Drain pasta and return to pot with olive oil to prevent sticking.

Fold pesto and sour cream through cooked veges in pan. Add pasta and peas to pan, along with 1⁄ cup

2 pasta water, and gently mix to combine. Add a little more pasta water if needed to thin the sauce. Season to taste with salt and pepper.

Finish sauce and pasta:

To finish: Pick basil leaves.

Pasta topped with parmesan, chilli flakes (if using), seeds and basil.

Serve:

Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag.