Aglio e Olio with Spinach and Peas

Ingredients

For 2 portions

• 🍝 200g pasta (dry)
• 🏺 40ml olive oil
• 🧄 15g garlic
• 🥬 100g spinach
• 🪴 80g frozen peas
• 🍞 15g nutritional yeast

Method

1. Bring a large pot of well-salted water (extra) to the boil and cook the spaghetti until al dente. Before draining, scoop out a mugful of the starchy pasta water.
2. While the pasta cooks, thinly slice the garlic.
3. Heat the olive oil in a large frying pan over medium-low heat. Add the garlic (and a pinch of chilli flakes if you like) and cook gently for 2–3 minutes until fragrant and just pale gold – not brown, or it turns bitter.
4. Add the frozen peas and cook for 2 minutes, then add the spinach and stir until wilted, about 1 minute.
5. Add the drained pasta and 3–4 tablespoons of the pasta water. Toss vigorously for 1 minute – the starch and oil turn into a light, glossy sauce. Add more pasta water if it looks dry.
6. Season with salt and black pepper, toss through the nutritional yeast for a savoury, cheesy note and serve immediately.