Springtime spaghetti
Ingredients
- 30g butter
- 300g leeks, sliced
- 200g shredded spring greens or cabbage
- 250ml vegetable stock
- 300g wholewheat spelt spaghetti
- 100g sugar snaps, halved diagonally
- 200g Tenderstem broccoli, chopped into short pieces
- 1 bunch of spring onions, trimmed and cut into thirds
- 1 tsp olive oil
- zest and juice of 1 lemon
- 3 tbsp basil, shredded, plus extra leaves to serve
- 100g vegetarian feta, crumbled
- 40g pine nuts, toasted
- a pinch of chilli flakes
Organization Tags
Tags easily organize your Recipe Library
Comments