100% tasty. Without all the fuss.

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Unctuous Penne with Spinach & Peas

Delicious and colourful, this dish can be enjoyed any day of the week. Combining just a few ingredients, this pasta is an easy-to-make solution for all your last-minute meals.

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Prep Time

20 minutes

Cook Time

10 minutes

how to make

  • Bring a large pot of salted water to boil and cook the penne according to package instructions.
  • While the pasta is cooking, pour the olive oil into a large frying pan. Add the red onion, garlic and a pinch of salt and fry for a few minutes on a medium heat until the onions have softened and are starting to caramelize.
  • Toss in the thawed peas, most of the chilli slices, the lemon zest and Nurishh Garlic and Herb spread, and immediately turn off the heat. Stir well to combine thoroughly.
  • Once the pasta is al dente, drain over a colander filled with the fresh spinach, then transfer to the frying pan and toss together.

finishing touches

  • Make sure the pasta is well coated in the sauce, and adjust the seasoning, then serve into four bowls and top with a handful of arugula and a few slices of the reserved chilli.

what you need

  • 250 g penne pasta
  • 120 g fresh baby spinach, washed and patted dry
  • 1 cup frozen peas, thawed in just-boiled water
  • 1 garlic clove, peeled and finely chopped
  • 1 lemon, zested
  • Sea salt and black pepper
  • 1 fresh red chilli thinly sliced
  • ½ red onion, thinly sliced
  • Handful wild arugula, washed and patted dry
  • 1 tub Nurishh Garlic and Herb spread