Creamy super-veg spaghetti

INGREDIENTS

• 200g fresh ricotta
• 1 lemon, rind finely grated, juiced
• 250g dried spaghetti pasta
• 110g (2/3 cup) frozen peas
• 55g (1/3 cup) pine nuts
• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, finely chopped
• 250g packet zucchininoodles or spaghetti
• 250g packet carrot and pumpkin noodles
• 125ml (1/2 cup) Massel vegetable liquid stock
• 80ml (1/3 cup) Bulla Cooking Cream
• 2 green shallots, trimmed, sliced

METHOD

• Step 1
  Place the ricotta and lemon rind in a bowl. Season and stir until well combined. Set aside
• Cook the pasta in a large saucepan of boiling water following the packet directions or until al dente, adding the peas in the last 2 minutes of cooking time.
• Step 3
  Meanwhile, toast the pine nuts in a large frying pan over medium heat, shaking the pan occasionally, for 4 minutes or until evenly browned. Transfer to a bowl. Heat the oil in the frying pan. Add the garlic and cook, stirring often, for 1 minute or until aromatic. Stir in all of the vegetable noodles. Add the stock and cream. Simmer for 5 minutes or until the sauce has thickened slightly.
• Step 4
  Drain the pasta mixture and return to the pan. Add the vegetable noodle mixture and half the shallot. Season and toss well to combine. Serve with pine nuts, dollops of ricotta mixture and remaining shallot.