Creamy Italian Pasta

Prep time plus cooking time: 20 min.    |    Serves 4


  • 2 medium-sized onions
  • 2 cloves of garlic
  • 300 g spaghetti
  • 800 ml tap water
  • 1 lemon
  • 300 g frozen garden peas
  • 125 ml fresh cream
  • 200 g fresh spinach
  • 150 g semi sun-dried tomatoes
  • 125 g buffalo mozzarella
  • Salt and pepper


  • Chop the onions and the garlic.
  • Spoon 3 tbsp oil from the tomato jar and heat in a large, deep frying pan over a medium heat. Fry the onions for 4 minutes, then add the garlic.
  • Pour the water, along with 2 tsp salt, into the pan and add the spaghetti. Bring to the boil over a high heat and let the pasta cook until al dente, which takes about 8 minutes. Stir occasionally.
  • Meanwhile, zest and juice the lemon.
  • Add the frozen garden peas and the cream to the pasta and bring to the boil again. Add the spinach and turn off the heat.
  • Add the semi sun-dried tomatoes, lemon juice and zest to the spaghetti. Season to taste with salt and pepper. Tear the mozzarella and stir it through the pasta. Bonne appétit!


Source: Heerlijke happen