Feel free to substitute any if the veg in this recipe with tender spring veg of your choice I can imagine, spinach, asparagus and pea shoots would have worked wonderfully in this but I went with what was in my fridge and freezer: peas, broad beans and curly kale.
Serves 4
Ingredients:
Pasta of your choice (portion per person)
1 onion chopped
3 cloves garlic crushed
Half a bag of shredded curly kale
2 cups frozen peas
1 cup frozen broad beans
Big bunch if basil chopped
Half a bunch of mint chopped
Pinch dried oregano
Pinch black pepper
1/2 tub low fat cream cheese
2/3 pint of skimmed milk
2 tsp cornflour slaked in a little milk
Method:
1. Add a little salt to a pan of boiling water and add the dried pasta.
2. Bring to the boil then simmer as per the packet instructions
3. In a large frying pan/wok, Gently dry fry the onion and add the kale and garlic.
4. Gently stir fry until the kale starts to soften and wilt.
5. Add the peas, broad beans and pepper
6. Once the rest of the veg is tender add the cream cheese and milk
Simmer gently until the cream cheese has melted into the milk.
7. Add the cornflour mix and stir in
8. Simmer gently until slightly thickened
9. Add the herbs and drain the pasta
10. Add the drained pasta to the sauce and bring back to the simmer, stirring until the pasta is coated in the sauce
11. Serve
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