Go Back

Spaghetti with green pea and rocket sauce

This spaghetti with green pea and rocket sauce can easily be vegan or dairy-free if you use plant-based cream cheese. Similarly, gluten-free pasta can be used too. It takes only 15 minutes to make, it’s filling, healthy and yummy.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g spaghetti gluten-free, if needed
  • 1 cup green peas
  • 1 garlic clove
  • 3 Tbsp cream cheese vegan, if needed
  • Juice and grated zest of ½ lemon
  • 1 large handful of wild rocket leaves
  • 1 tsp apple cider vinegar
  • 2 pinches of cayenne or paprika
  • salt and pepper

Method
 

  1. Blanche the peas in boiling water for 2 minutes, then remove them with a slotted spoon. Rinse them immediately under cold water, then set aside.
  2. Add the pasta to the boiling water and cook it following the instructions on the packaging.
  3. Meanwhile, put the peas, garlic, cream cheese in a food processor and whiz, until you get a coarse paste.
  4. Add a spoonful of the pasta’s cooking water, the lemon juice & zest, then whiz again, until you get a smooth sauce.
  5. Add the cayenne and cider vinegar. Season with salt and pepper.
  6. Drain the spaghetti, putting a cupful of the cooking water aside.
  7. Put the spaghetti back in the saucepan, add the pea & rocket sauce and enough cooking water to mix the pasta easily with sauce.
  8. Serve with plenty of freshly ground pepper.