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Pea and watercress pasta with vegan meatballs

I served this pea and watercress pasta with vegan meatballs but you can use normal meatball too, if preferred. It’s a quick and easy dish, perfect for midweek suppers. Serve it with a crispy green salad.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups green peas
  • 2 large cloves of garlic
  • 1 Tbsp olive oil
  • 1 pack about 85g watercress
  • 500 ml vegetable stock
  • 1 tsp apple cider vinegar
  • 1 handful nuts pine nuts or walnuts, optional
  • 400 g pasta
  • 1 pack vegan or vegetarian meatballs (about 2
  • Lemon juice to serve

Method
 

  1. Bake, grill or air-fry the meatballs, following the instructions on the packet.
  2. Cook the pasta according to the instructions on the packet.
  3. Meanwhile, make the pea and watercress sauce.
  4. Chop the garlic cloves.
  5. Heat the oil in a pot, then fry the garlic for 30 seconds.
  6. Add the peas and the sock then bring to the boil.
  7. Cook for 5 minutes over low heat, then add the watercress and nuts (if used) and turn off the heat.
  8. Using a stick blender, whiz until you get a smooth sauce.
  9. Add the cider vinegar and taste. Adjust the seasoning to your liking.
  10. When the pasta is ready, drain, then add to the sauce.
  11. Toss well.
  12. Serve the pasta with the meatballs and a squeeze of lemon.