Some of my favourite recipes are founded from an almost-empty fridge; and this creamy pasta makes a simple and delicious supper.

I was uninspired by what I found in the fridge tonight and I almost called for a takeaway! I’m also incredibly short of time this week- so I needed something quick, tasty and satisfying. 
Here’s what I gathered together: 
A bag of frozen peas 
Half a pack of wild rocket 
Half a lemon
Pack of soya cream 
Some fabulously fruity extra virgin olive oil 
Mint from the window herb box 
Sea salt and black pepper 
A pack of  spaghetti 
With 15 minutes to spare, I thew the spaghetti and peas in a pan, drained then threw over the other ingredients, hoped for the best and as if by magic- a creamy, fresh and heavenly carbonara.  Soya cream isn’t just for pouring over that hot, sweet crumble; add into soups for a silky texture or for this creamy carbonara. 
Never underestimate what you can do with a few, simple ingredients….

Serves 2 

200g dried spaghetti, egg free 
4 tbsp fresh or frozen peas 
6 tbsp good quality extra virgin olive oil 
Juice of 1/2 unwaxed lemon
200ml soya cream 
2 handfuls of fresh mint, chopped finely
Generous pinch of sea salt and black pepper 
1. Bring a large pan of water to the boil and add the spaghetti. Simmer for 8 minutes
2. Add the peas and cook for a further 2 minutes. 
3. Remove from the heat and drain thoroughly. Return to the warm pan and stir through the olive oil, lemon juice and soya cream. Scatter over the chopped mint and season generously with sea salt and pepper


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