Pasta dishes have to be one of my all time favourite meals to cook! I decided I would do a vegetarian this time, but would be very easily made into a meatier meal if that’s what you fancied. The creamy pasta sauce is made from blended cauliflower added to the pasta and green vegetables it makes a scrumptious dinner under 700 kcals, and under £2! Saving money and eating healthily. This dish serves 2.
Suitable for vegetarians
To serve 2:
Pasta (according to serving recommendations)
Frozen peas 150g
Cauliflower 130g (Can use florets and stalk!)
Spring Onion 30g
Parmesan Cheese – Sprinkle
Olive Oil – teaspoon
Prep time: 10 minutes
Cook Time : 20 minutes
- Boil water in a saucepan for the pasta, once boiled add the pasta and cook for around 20 minutes stirring frequently.
- Boil cauliflower for 10 minutes and blend, add in the milk and ricotta and stir until it thickens.
- Fry the courgette, onion and peas with olive, add the cooked pasta and sauce and stir all together.
- Add a layer of spinach to a plate or bowl pour in the pasta, sprinkle with Parmesan and black pepper.
Try it at home – Follow me on Facebook and Instagram for updates and let me know what you think 🙂