Creamy Spring Green Spaghetti

Creamy Spring Green Spaghetti

simple, kid friendly, seasonal & nutrient dense


serves 4-5

  • 250g Brown Rice Pasta
  • 200g Spinach
  • Juice of 1 Lemon
  • 2 tbsp Yoghurt
  • 1 cup of Garden Peas (fresh or frozen)
  • Drizzle of Olive oil
  • S&P
  • 1 tsp Raw Shaved Garlic
  • 1 Bunch Asparagus
  • 1 Handful of Parsley


  • Start by boiling the pasta for about 10 minutes. Steaming the asparagus and peas. Drain the pasta, peas and asparagus and transfer to a large dish. Add the spinach, lemon, olive oil, parsley, yoghurt, s&p and garlic. ENJOY.