This pasta is packed with vegetables and is a great way to get some of those extra veggies into your day! It's a perfect pasta to serve for the family becuase its creamy, but also super light!
100g sun dried tomatoes - sliced thinly
6 button mushrooms - sliced thinly
1 brown onion - diced
10 thin broccolini stalks - sliced into 3cm pieces
6 asparagus spears - sliced into 3cm pieces
2 garlic cloves - Crushed
1 Fresh red chilli - Deseeded and diced
Salt & pepper to taste
2 tbsp olive oil
1 1/2 cups of veggie stock
275mL of zymill cream
1/3 cup parmesan cheese
3 large basil leaves
1 cup baby spinach
Pappardelle pasta (enough for four people)
Boil water in a large pot with a sprinkle of salt. Once it comes to a boil, place pasta inside and cook it until its al dente (almost fully cooked!)
Working quickly whilst the pasta is cooking, on a hot pan splash some olive oil and add the onion, garlic and chilli for two minutes.
Add mushrooms, sun dried tomatoes, asparagus and broccoli, cook for a further two minutes.
Add vegetable stock, cream, parmesan to the pan and heat. Add salt and pepper to taste.
Add in spinach leaves and leave to wilt.
Simmer the pasta sauce for 5 minutes or until it starts to thicken.
Add al dente pasta to the pan and heat through. Let the pasta soak up the delicious juices!
Serve with some fresh basil, more parmesan and some cracked pepper!
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Love, Leah X