Creamy Spring Veg One-Pan Pasta

Ingredients

• 180g pasta (fusilli, penne or whatever you have)

• 1 tbsp olive oil

• 2 cloves garlic, finely sliced or crushed

• 250ml Koko Unsweetened or Original

• 50–75ml reserved pasta cooking water (as needed)

• Zest of 1 lemon + juice of ½ (more to taste)

• 80g frozen peas

• 1–2 big handfuls baby spinach

• 2–3 tbsp Koko plain Yogurt! (stirred in off the heat)

• Salt + black pepper, to taste

• Optional: 2 tbsp nutritional yeast or vegan “parmesan” for extra savoury flavour

Method

1. Cook the pasta - Cook pasta in salted boiling water according to pack instructions. Before draining, scoop out a mug of pasta water.

2. Start the sauce - In a large pan, warm the olive oil over a medium heat. Add garlic and cook for 1–2 minutes until soft but not browned.

3. Creamy base - Pour in Koko, add peas and a pinch of salt and pepper. Let it gently simmer for a few minutes until the peas are cooked through.

4. Add pasta + greens - Tip the cooked pasta into the pan along with a splash of pasta water. Add spinach and lemon zest, stirring until the spinach wilts and everything is coated in the creamy sauce.

5. Finish with Yogurt! - Take the pan off the heat. Stir through Koko Yogurt! and lemon juice (plus nutritional yeast if using). Add more pasta water if you want it looser. Taste and adjust salt, pepper and lemon.

6. Serve - Spoon into bowls, add extra black pepper and a bit more lemon zest on top if you’re feeling fancy.