Asparagus & lemon spaghetti with peas

A bowl of food on a plate Vegan Recipes

Preparation and cooking time

  • Prep:7 mins
  • Cook:12 mins
  • Easy
  • Serves 2

This healthy, vegan pasta dish is ready in under 20 minutes. It’s low calorie and provides 3 of your 5-a-day along with fibre, vitamin C and iron.

Nutrient Unit
kcal 481
fat 15g
saturates 1g
carbs 60g
sugars 8g
fibre 17g
protein 19g
salt 0.04g
Vegan trifle


  • 150g wholemeal spaghetti
  • 160g asparagus, ends trimmed and cut into lengths
  • 2 tbsp rapeseed oil
  • 2 leeks (220g), cut into lengths, then thin strips
  • 1 red chilli, deseeded and finely chopped
  • 1 garlic clove, finely grated
  • 160g frozen peas
  • 1 lemon, zested and juiced, plus wedges to serve


  • STEP 1

Boil the spaghetti for 12 mins until al dente, adding the asparagus for the last 3 mins. Meanwhile, heat the oil in a large non-stick frying pan, add the leeks and chilli and cook for 5 mins. Stir in the garlic, peas and lemon zest and juice and cook for a few mins more.

  • STEP 2
Vegan sausage rolls

Drain and add the pasta to the pan with ¼ mug of the pasta water and toss everything together until well mixed. Spoon into shallow bowls and serve with lemon wedges for squeezing over, if you like.

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