- Serves4
- CourseMain meal
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Ingredients
- 350g spaghetti
- 50g Flora Unsalted
- 4 clove/s garlic, crushed
- 260g pack spinach
- 400g can chickpeas, drained and rinsed
- 200g Violife Creamy Original Flavour
- 2 tbsp nutritional yeast
- 1 unwaxed lemon, zest of all, juice of ½
- ½ x 25g pack flat leaf parsley, leaves chopped
Method
Bring a large pan of salted water to the boil, add the spaghetti and cook for 1 minute less than pack instructions. Drain, reserving a mug of the cooking water. Meanwhile, heat the Flora in a large frying pan over a medium-high heat. Add the crushed garlic and fry for 1 minute. Add the spinach and a pinch of salt and fry gently for 2 more minutes.
Add the chickpeas to the pan and fry for 2-4 minutes. Meanwhile, in a bowl, mix the Violife Creamy Original with the nutritional yeast, lemon zest, some freshly ground black pepper and 5 tbsp of the pasta cooking water.
Add the drained pasta to the frying pan with the spinach and chickpeas. Add 3 tbsp more of the reserved pasta cooking water, then stir over the heat. Take off the heat, then stir through the creamy mixture and the lemon juice. Season and toss with the parsley before serving. Finish with more ground black pepper.
Cook’s tip
Nutritional yeast:
This savoury seasoning is a godsend for those following a plant-based diet. Enriched with vitamin B12, zinc and folate, it adds a boost of cheese-like flavour to pasta, risotto, stews and soups.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,626kJ/ 626kcals |
|---|---|
Fat | 24.8g |
Saturated Fat | 16.6g |
Carbohydrates | 77.3g |
Sugars | 2.6g |
Fibre | 9.5g |
Protein | 18.7g |
Salt | 0.9g |