I an a big fan of this 'Pasta' which is 100% yellow peas , in other words vegetable protein and carb free!
INGREDIENTS
170g ZENB Fusilli
1tbsp olive oil
1/2 onion, chopped
1 garlic clove, chopped
125g cooked beetroot, small wedges
100g spinach
Small handful of fresh thyme leaves
80g creme fraiche
50ml hot vegetable
stock
Zest & juice of 1/2 lemon
30g dairy feta cheese
METHOD
1. Heat the oil in a frying pan, add
the onion & garlic, cook until soft, remove and set aside. In a separate pan, boil and cook ZENB Fusilli.
2. Add the beetroot & thyme to the frying pan, cook for 5 minutes, remove and set aside.
3. Add the spinach to the frying pan, cook for 2 minutes,
remove and set aside.
4. Add the onion & garlic back to the frying pan, stir and heat through creme fraiche, stock & lemon.
5. Drain the pasta and add to frying pan, stir through and coat the pasta.
6. To serve, stir the spinach and beetroot through the pasta, serve into bowls and top with feta cheese , lemon zest & cracked black pepper - ENJOY!