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Lemony Spring Veg Pasta

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Ingredients

Adjust Servings:
100g Kale - large veins removed, cut into bite size pieces
2 Lemons - zest and juice
1 tsp Agave
2 tblsp Coconut Aminos
1 Vegetable Stock Cube - crumbled
200ml Water
200g Mushrooms - chopped
1 bunch Spring onions - topped, tailed , cut into 1" pieces
200g Baby Asparagus - tailed and cut in half
200g Mange Tout
1 tsp Olive oil
100g Buckwheat Pasta

Lemony Spring Veg Pasta

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Heat up 2 pans and boil 1 pan of water.

    2
    Done

    Put the pasta in the boiling water and boil for 5 minutes. Drain and set aside.

    3
    Done

    Sauté the mushrooms, spring onions and asparagus until they have softened – add the mange tout cook for 1 minute.

    4
    Done

    In the other pan – put the lemon juice, zest, honey, aminos sprinkle the stock cube, add water.
    Bring to the boil and simmer.
    Whisk and reduce until it’s a bit thicker.
    Add the kale and cook for a minute until soft.
    Add the pasta and the other vegetables from the other pan.

    RdC

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    Wild Mushrooms, Courgette Chips & Tofu Scramble
    next
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    previous
    Wild Mushrooms, Courgette Chips & Tofu Scramble
    next
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