Meat free Monday Recipe – Spinach, Pea and Garlic Pasta

On my quest for more sustainable living I’m trying to stick to a meat free Monday mantra! I often look in the fridge or cupboards and find leftover spinach.

Well let’s embrace #meatfreemonday and utilise this bad boy!

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Spinach, pea and garlic pasta

– 400g pasta

– 225g baby spinich

– 1 garlic clove

– 250 of herb and garlic philly (or something of that consistency like mascarpone)

– 1/2 lemon

– Sprinkling cheese

– Some pinenuts (for topping)

1) Blend the spinach, Philly, garlic, lemon juice, leftover peas.
2) Cook yer pasta, I like it 10 minutes a little al dente.
3) Mix it all together and add some leftover butternut squash if you want chunklets, plus pinebuts and cheese on top if you fancy!

Adapted from a recipe.

Aspen Glencross