The Doctor's Kitchen

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Empty fridge? Don’t panic. This spinach, pea & broad bean pasta comes together using mostly freezer staples… and it still delivers 4 portions of veg in one bowl, along with 32g of protein and 21g of fibre! 💾 Save this for tired evenings. Ingredients: 🧅 200g shallot, finely diced 🫒 2 tbsp extra virgin olive oil 🌱 160g frozen peas 🫘 160g frozen broad beans 🌿 2 tsp fennel seeds 🌿 1 tsp dried oregano 🌶️ ½ tsp chilli flakes 🥣 200–300ml veg stock 🍝 120g lentil pasta 🌿 10g basil, torn 🥜 20g pistachios, chopped 🌱 160g frozen spinach (thawed, squeezed) 🧀 20g parmesan, grated Method: Gather your ingredients. Add the oil to a pan on medium heat and add the shallots. Cook for 7-8 minutes until sweet and lightly coloured. Then add the peas, broad beans and spinach with the fennel, oregano, chilli and plenty of seasoning. Cook for another 2-3 minutes then add the stock. Bring to a simmer for 5 minutes. Start with a small amount of stock and add more as needed. You should have enough so that the mixture blends easily once in the blender. Pour 2/3 of the mixture into a bullet blender and blend into a smooth consistency. Continue to simmer the remaining mixture in the pan on low to medium heat. Meanwhile boil the pasta according to packet instructions until cooked al dente. Add the cooked pasta to the pan with the remaining ingredients, add the blended sauce and stir together. Allow to cook for a further 1-2 minutes until the pasta has absorbed some of the sauce. Finish with the basil leaves, grated cheese, pistachios, a touch of chilli flakes and an extra drizzle of olive oil.