Per serving (190g)
Calories 248, Fat 15g, Saturates 2.3g, Sugars 1.7g, Salt 0.14g
Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions, adding the sugar snaps and spring onions for the final minute. Once cooked, but still al dente, drain the salt water from the pan.
Add the remaining ingredients to a blender and process until very smooth. Use a splash more water or lemon juice to thin the sauce, if preferred.
Stir the sauce through the hot pasta and decorate with pea shoots and some freshly ground black pepper.
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