Veg patch pasta
Serves: 4
Prep time: 10 minsTotal time: 
Recipe photograph by Stuart West
Veg patch pasta
Get your green veg fix with this creamy, low-calorie pasta bowl. Use frozen vegetables to keep things extra simple
Serves: 4
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
376Kcal
Fat
9gr
Saturates
4gr
Carbs
54gr
Sugars
5gr
Fibre
9gr
Protein
15gr
Salt
0.1gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 150g frozen broad beans
- 250g dried tagliatelle
- ½ tbsp olive oil
- 4 spring onions, trimmed and sliced
- 2 garlic cloves, finely sliced
- 150g frozen peas
- 150g asparagus spears, cut into 3cm lengths
- ½ tsp dried mint (or ½ tbsp chopped fresh)
- 150ml half-fat crème fraîche
- zest and juice of ½ lemon
Step by step
- Bring a large pan of salted water to the boil and blanch the broad beans for 3-4 minutes, then remove with a slotted spoon and refresh in cold water. Pop the beans from their skins and set aside.
- Add the pasta to the pan and cook for 10 minutes, or until al dente.
- Meanwhile, heat the olive oil in a large frying pan and gently fry the spring onions and garlic for 2 minutes, before adding the frozen peas and the asparagus. Stir-fry for 4-5 minutes, or until tender. Add the cooked broad beans and mint to the pan, followed by the crème fraîche. Warm through for a couple of minutes, then add the lemon zest and juice. Season to taste and keep warm.
- When the pasta is cooked, drain, reserving a cupful of the water. Add the pasta to the sauce and stir through to coat, adding enough of the reserved cooking water for a smooth, coating consistency. Serve immediately.
