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Creamy super-veg spaghetti
Preparation time:
5 min
Cooking Time:
15 min
Ready In:
20 min
Level of Difficulty:
Very Easy
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Creamy super-veg spaghetti

Posted in: Vegetarian
Tue, Sep 10, 2019, 23:22, 3 Years ago
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  • Place the ricotta and lemon rind in a bowl. Season and stir until well combined. Set aside.
  • Cook the pasta in a large saucepan of boiling water following the packet directions or until al dente, adding the peas in the last 2 minutes of cooking time.

  • Meanwhile, toast the pine nuts in a large frying pan over medium heat, shaking the pan occasionally, for 4 minutes or until evenly browned. Transfer to a bowl. Heat the oil in the frying pan. Add the garlic and cook, stirring often, for 1 minute or until aromatic. Stir in all of the vegetable noodles. Add the stock and cream. Simmer for 5 minutes or until the sauce has thickened slightly.

  • Drain the pasta mixture and return to the pan. Add the vegetable noodle mixture and half the shallot. Season and toss well to combine. Serve with pine nuts, dollops of ricotta mixture and remaining shallot.


200g fresh ricotta1 lemon, rind finely grated, juiced250g dried spaghetti pasta110g (2/3 cup) frozen peas55g (1/3 cup) pine nuts1 tablespoon extra virgin olive oil2 garlic cloves, finely chopped 250g packet zucchini noodles or spaghetti250g packet carrot and pumpkin noodles125ml (1/2 cup) Massel vegetable liquid stock 80ml (1/3 cup) cream for cooking2 green shallots, trimmed, sliced


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