Strichetti with Spinach and Pea Alfredo

Servings: Serves: 4

Nutritional Information:

Per serving (406g)

Calories 466, Fat 6.1g, Saturates 1.1g, Carbohydrate 91g, Sugars 7.1g, Fibre 12g, Protein 16.8g, Salt 1.3g


For the pasta dough

360g (3 cups)
240ml (1 cup)
Boiling Water

For the alfredo sauce



To make the pasta dough, in a large bowl mix the plain flour and gram flour together. Then add the boiling water and stir to form a dough; knead the dough until smooth. Roll out the pasta to 1-2mm thick either using a rolling pin or a pasta machine.


Cut the pasta into roughly 4cm squares. To shape the pasta take a square of pasta and pinch across the middle to create a bowtie shape. Once all the pasta is shaped, dust it with flour and set aside.


For the alfredo sauce, bring a pan of water to the boil, add the cauliflower and cook for 8-10 minutes until soft, then strain. In a frying pan, warm the olive oil over a medium-high heat, then add the garlic and onion and sauté for 5-6 minutes. Add the cooked cauliflower, garlic, onion, nutritional yeast and stock to a blender and blitz until smooth.


To finish, bring a pan of water to the boil over a high heat and cook the pasta for 3-4 minutes. Pour the sauce into a saucepan, add the peas and spinach and cook for 3-4 minutes on a medium heat. Then add the pasta to the sauce and heat for a further 1-2 minutes, before serving.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased