Creamy green pasta
Prep time: 25 minsTotal time: 
Creamy green pasta
Get a boost of good-for-you greens with this fast, easy veggie supper
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 160g dried spaghetti or bucatini
- 1 tbsp olive oil, plus extra to drizzle
- ½ leek, diced
- 2 garlic cloves, crushed
- 100g cavolo nero, stems removed, leaves roughly chopped (50g prepped weight)
- 75g garden peas (defrosted if frozen)
- zest and juice of 1 lemon
- 2 tbsp fat-free cottage cheese
- pinch of chilli flakes
Step by step
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Add the pasta to a pan of boiling water and cook according to pack instructions, around 9 minutes. Meanwhile, put the olive oil in a separate pan over a medium heat. Add the leek and garlic and sauté for 3-4 minutes or until fragrant and softened. Add the cavolo nero and cook for 5 minutes, adding the peas halfway through.
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Drain the pasta, reserving 250ml of the pasta water. Transfer the leek mixture to a blender. Stir in the lemon juice and some seasoning, along with 150ml of the reserved pasta water. Blend until smooth, then return to the pan and add the cooked pasta. Toss together, adding additional reserved pasta water to loosen as necessary. Divide between two bowls, top with a dollop of cottage cheese and finish with the lemon zest and chilli flakes.
