Creamy Lemon, Pea and Yoghurt Pasta
150g peas
100g Profusion Chickpea Fusilli
75g plant-based yoghurt
2 tbsp olive oil
1 clove garlic
Zest and juice of ½ lemon
Salt and pepper, to taste
Large handful mint leaves (plus extra for garnish)
- Place the pasta into the saucepan and cook for 3-4 minutes.
- Place half of the peas in a food processor along with the plant-based yoghurt, olive oil, garlic, lemon zest and juice. Season with salt and pepper, then blend for about 30 seconds or until you have a smooth green pasta sauce.
- When the pasta has cooked, drain and return to the pan over a low heat. Stir through the yoghurt sauce and remaining peas until everything is warmed through.
- Serve in a bowl, scatter over the mint and top with a crack of black pepper. A light, high protein meal that’s perfect for summer!