Spring pea linguine

Name: Spring pea linguine
Prep time: 20 min
Cook time: 20 min
Total time: 5 min
Yield: Serves 4

Prep

20 min

Cook

20 min

Serves

Skill

Vegetarian

Prep

20 min

Cook

20 min

Serves

Skill

Dairy and Lactose Free So Good Almond and Coconut Milks Good Source of Calcium Low in Sodium

Whip up this nutritious linguine for a delicious lunch or weekday meal. This dairy free twist on a classic is nutrient rich, flavour packed and easy to put together, great for the whole family!

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Ingredients

400g wholemeal linguine
500g frozen peas
250g sugar snap peas, trimmed
250mL So Good Soy Milk Regular
20mL olive oil
1 small red onion, chopped
1 clove garlic, crushed
¼ cup roughly chopped basil
¼ cup roughly chopped mint
60 baby spinach
15mL lemon juice
20g hazelnuts
75g goats cheese (optional)

Nutrition per serving

Weight, measurement and temperature conversions

2353 kJ

energy kj

24 g

protein

1.5 g

saturated fat

19.7 g

dietary fibre

82.6 g

carbohydrate

14.4 g

sugars

45 mg

sodium

Method

Cook linguine in a large saucepan of boiling water. Drain and keep warm, reserving ¼ cup cooking liquid.
Blanch peas and sugar snap peas in boiling water then drain.

Place half the peas (not sugar snaps) in a food processor or blender with So Good Soy Milk Regular and blend in 10 seconds bursts until combined and roughly chopped. Set aside.
Heat oil in a large saucepan over medium heat. Add onion and cook until softened then add garlic and cook for another minute. Stir through blended pea mixture, simmer for a couple of minutes then toss through linguine, sugar snaps, remaining peas, herbs, baby spinach and lemon juice. Add reserved cooking liquid to loosen the sauce if necessary.

Tips

Serve pasta topped with chopped toasted hazelnuts and crumbled goats cheese (optional).

400g wholemeal linguine
500g frozen peas
250g sugar snap peas, trimmed
250mL So Good Soy Milk Regular
20mL olive oil
1 small red onion, chopped
1 clove garlic, crushed
¼ cup roughly chopped basil
¼ cup roughly chopped mint
60 baby spinach
15mL lemon juice
20g hazelnuts
75g goats cheese (optional)

Nutrition per serving

Weight, measurement and temperature conversions

2353 kJ

energy kj

24 g

protein

1.5 g

saturated fat

19.7 g

dietary fibre

82.6 g

carbohydrate

14.4 g

sugars

45 mg

sodium