One Pot Creamy Lemon Pasta

A one pot wonder and ready in 20 minutes. A rainbow array of vegetables, with creamy coconut milk and zesty lemon. You can add some extra protein - we love tofu, chicken or prawns. This one is also perfect for lunch leftovers the next day.

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Ingredients

red onion 1 (sliced)
garlic cloves 1 (sliced)
carrot 1 (sliced)
courgette 1 (sliced)
lemon 1 (juice)
olive oil 1 tbsp
frozen peas 100 g
coconut milk 400 g
free from fusilli pasta 300 g

Method

Thinly slice the red onion, garlic, carrot and courgette. Zest and juice the lemon.
Heat the olive oil in a large pan, add the onion, garlic, carrot and courgette and fry for 5 minutes, or until softened.
Stir in the lemon zest and juice, peas, coconut milk and pasta. Season with salt and pepper.
Pop a lid on the pan and simmer gently for 10 minutes, or until the pasta is cooked.
Serve up and enjoy!

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One Pot Creamy Lemon Pasta

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Ingredients

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