Creamy Pea & Zucchini Pasta | Jamie Oliver

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Finely slice 2 cloves of garlic.

Heat a pan over medium heat and add olive oil and garlic to fry.

Chop zucchini and add to the pan with a pinch of salt and pepper; stir and cook for about 5-10 minutes until soft and tender.

Tear fresh lasagna sheets into irregular pieces.

Bring a pot of salted water to a boil and add the torn lasagna sheets; cook for 2 minutes.

Add 160 grams of frozen peas to the boiling pasta water.

Grate 50 grams of fresh parmesan cheese and set aside.

Remove the leaves from half a bunch of mint and roughly chop or tear them.

Squeeze the juice of half a lemon into the mixture.

Reserve some starchy cooking water before draining the pasta.

Drain the pasta and add it directly to the pan with the zucchini and garlic.

Mix in some reserved starchy cooking water to achieve a silky sauce consistency.

Add half of the grated parmesan cheese to the pasta and mix well.

Serve the pasta garnished with more parmesan and mint leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens