“It’s fresh, punchy and ready in under 30 minutes. Save this for when you want something simple, quick and seriously delicious x”
Their followers were quick to comment, with one writing: “Ooh this sounds so simple and delicious.”
While another added: “Sounds so yummy.” And a third commented: “The most delicious looking pasta.”
The recipe shared by the BOSH! team is completely plant-based, however if you aren’t vegan yourself than you can substitue the vegan cream cheese for a dairy one.
Ingredients (Serves two)
- 250g dried pasta (the chefs recommend using spaghetti, tagliatelle, linguine, or bucatini)
- One and a half bunches of spring onions
- Four to five garlic cloves
- Three tablespoons of good-quality olive oil
- Zest and juice of one lemon
- Three to four tablespoons of vegan cream cheese
- A handful of sliced fresh chives
- Sea salt and cracked black pepper, to taste
Method
Start by bringing a large pot of salted water to the boil. Cook pasta until al dente, reserving a cup of pasta water.
Meanwhile, heat a tablespoon of oil in a large pan and add the spring onions. Char until blistered and soft, which should typically take about four to five minutes. Then remove from the heat and finely slice.
In the same pan, gently fry the garlic in a splash of oil until golden, then add the spring onions.
Toss in pasta, a ladle of pasta water, cream cheese, lemon zest & juice. Stir until silky, adding more pasta water if needed.
Once finished, season generously and scatter with fresh chives. Serve immediately.