Creamy Mangetout & Spinach Pasta

Boil a kettle

Add your farfalle to a pot of boiled water and bring to the boil over a high heat

Cook the farfalle for 8-10 min or until cooked with a slight bite

Once done, drain the farfalle, reserving a cup of the starchy pasta water

While the pasta is cooking, peel and finely slice (don't chop!) your garlic

Chop your mangetout in half

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the sliced garlic and cook for 30 secs or until fragrant

Once fragrant, add your creamy single soy to the pan with your vegetable stock mix, Dijon mustard and a very generous pinch of salt and pepper

Add the halved mangetout and cook for 2-3 min or until tender

Wash your spinach and pat dry with kitchen paper

Once tender, add the spinach and a very generous pinch of salt and pepper and cook for 1 min or until wilted

Once done, add the cooked farfalle to the pan and give everything a good mix up so everything is evenly coated – this is your creamy mangetout & spinach farfalle

Tip: Add a splash of starchy pasta water if your pasta is looking a little dry!