Sweet pea in creamy spinach pasta sauce has only 5 main ingredients, but will not leave your taste buds craving more. This easy spinach pasta recipe is sweet and crunchy, but creamy and filling at the same time.
If you have no time to waste in the kitchen today, this healthy pasta recipe will give you a really quick meal by mixing only what you can buy fresh from the market. This time, I chose sweet green pea as the “leading lady” and adding spinach and sweet corn, the two favorites of our daughter.
Yes, your heard it right. My daugther loves spinach. She believes she gets strong eating spinach like Popeye. Sometimes she even flexes her muscles after each spoonful of spinach pasta to show us how she improves bite by bite. For me it is very entertaining to watch, while my wife can rest assured our daugther eats her share of iron.
Spinach is a nutrient-rich vegetable. Apart from iron, spinach is an excellent source of carotinoids, vitamin A, C, K, folic acid and calcium according to Healthline.
You can use fresh spinach and garlic, which I would usually do to make this creamy spinach pasta sauce. But sometimes to have lunch on the table under 20 minutes, I take some shortcuts by using frozen spinach and garlic powder for instance.
What else can we say? 5 easy steps, spent only 20 minutes in the kitchen and still managed to put a colorful, tasty and healthy spinach pasta on the table. Everyone is happy. Mission accomplished.
What more you need to try them? If you’re ready, watch our short Sweet Pea in Creamy Spinach Pasta Sauce instuctions video on YouTube.
If you try this recipe, let us know. Leave a comment and rate it below.
If you’re following us on Instagram, tag your photo #mypureplants.
We are always so happy to see if you’re successfully created any dish based on our recipes. If you have any photo, please email us, we’d love to add it to our Facebook Photo Gallery
Sweet Pea in Creamy Spinach Pasta Sauce
Ingredients
- 1 Spring onion
- 1 1/2 Sweet green pea
- 1 cup Sweet corn
- 1/2 cup Spinach (frozen)
- 1 cup Cream (I used vegan rice cream)
- Parmesan cheese (I used vegan)
- Salt
- Pepper
- Garlic powder
- Olive oil
Instructions
- Cut spring onion into thin strips.
- Heat up a frying pan or wok and add olive oil.
- Braise spring onion for a few minutes, then add sweet green peas. Season with salt, pepper and garlic powder.
- Add frozen spinach and sweet corn and mix well. Cook this for another couple of minutes, then add the cream. Wait until it's boiling and check if additional seasoning is required.
- Add pasta of your choice (I used rice noodles) and blend them together. Serve it with parmesan cheese.
Notes
RELATED
-
- Vegan Shepherd’s Pie or Cottage Pie
-
- Vegan Spaghetti Bolognese with Cauliflower and Walnut Mince
-
- Creamy Broccoli Lentil Stirfry
Agnes
Great! Yummy!