For a buttery dish with sweetness and tang, make this buttery sage, pea and walnut spaghetti recipe. It’s perfect for lunch or a light meal. The only fresh ingredient needed is a lemon, and it contains no dairy so it’s vegan! Quick to prepare and cook, plus it’s surprisingly moreish and delicious.
Serves 2
Ingredients
- Spaghetti 225g
- Walnuts 80g, roughly chopped and lightly toasted
- Plant butter, 75g
- Sage leaves Lots of whole fresh or chopped dried
- Frozen peas 40g
- Lemon 1/2, juice and zest
- Salt and pepper
- Vegan parmesan (optional)
Method
Step 1
Bring the spaghetti to the boil in a large saucepan. Meanwhile, lightly toast the walnuts in a small, dry frying pan. Remove from the heat and set aside.
Step 2
In the same frying pan, melt the butter and allow to bubble for a minute. Then add the sage leaves.
Step 3
After a few minutes, add the frozen peas, lemon zest, and season well with salt and pepper.
Step 4
Drain the spaghetti. Return to the saucepan and mix in the butter mixture. Stir in the lemon juice and scatter over the walnuts (and optional vegan parmesan). Enjoy this delicious buttery sage, pea and walnut spaghetti recipe for lunch or a light meal.
Definitely will be trying this! Thanks