Spring on a Plate
Forget carb guilt – this High-Protein Minted Pea Spaghetti is a vibrant celebration of springtime on your plate, packed with flavor and nutrients that make you feel just as good as it tastes. Imagine silky smooth pesto, dancing with tender peas and al dente spaghetti, all topped with a sprinkle of creamy vegan feta and a kiss of spice. It’s a symphony of textures and tastes that’s as addictive as it is wholesome.
Savor the Moment
This High-Protein Minted Pea Spaghetti is more than just a meal; it’s an experience. Each bite is a burst of spring, with the freshness of mint, the creaminess of avocado, the subtle heat of garlic, and the sweetness of peas all dancing on your tongue. The protein from the cashews and vegan feta keeps you feeling satisfied, while the whole wheat spaghetti adds a gentle fiber boost. This is a dish that nourishes your body and soul, leaving you feeling light, happy, and ready to embrace the spring season.
So go forth, gather your ingredients, and let the dance of flavors begin. With every slurp of this High-Protein Minted Pea Spaghetti, you’ll taste the sunshine and feel the joy of springtime bloom on your plate.
High Protein Minted Pea Spaghetti
Ingredients
- 1 Cup Mint leaves
- 1 avocado chopped
- 1 clove garlic crushed
- 1 tsp finely grated lime rind
- 2 tbsp EVOO
- Sea salt and cracked pepper to taste
- 1½ cups frozen peas boiled
- 200 g spaghetti
- ¼ cup toasted cashews or pine nuts
- ½ cup crumbled vegan feta
- Lime wedges to serve
Instructions
- Place the mint, avocado, garlic, lime, oil, salt, pepper and peas in a small food processor and process until smooth. Set aside.
- Cook the pasta in a large saucepan of boiling salted water for 6 minutes or until al dente. Drain, reserving 1⁄2 cup of the cooking water.
- Place the pasta, pesto and cooking water in a large bowl and toss to combine. Divide between bowls and top with the pine nuts, vegan feta and lime wedges to serve.
