Ingredients
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300 grams of good quality spaghetti
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1 shallot, sliced
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400 ml of plant cream or dairy cream
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200 grams of frozen peas, defrosted
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1 tbsp matcha powder
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Salt and pepper to taste
Directions
Cook the spaghetti according to the package instructions until al dente. While the pasta is cooking. In a skillet, sauté the sliced shallot until translucent.
Add the cream to the skillet. Bring to a gentle simmer.
Stir in the matcha powder through a sieve until fully incorporated and the defrosted peas and season with salt and pepper.
Toss the cooked spaghetti in the creamy matcha sauce until evenly coated and add some of the pasta water. Serve immediately.
Recipe Note
Bettina's Kitchen
Bettina is a self-taught chef and matcha lover whose speciality is plant-based and free-from recipe development for brands, the hospitality industry and within food development.
She has written three cookbooks Happy Food, 7 Day Vegan Challenge and Celebrate – Plant-based recipes for every occasion.
Bettina also runs health & wellness retreats and a Retreat Chef Academy. She is passionate about food that makes you feel good, that is grown within the seasons, and nurtured by people that care.
