Creamy spaghetti

Ingredients

2 onions, chopped

2 garlic cloves, crushed

3 tablespoons olive oil

1 350 gram jar peas

150 grams sun-dried tomatoes in oil, in strips

200 grams fresh spinach

300 grams spaghetti

800 ml water

125 ml single cream

125 grams buffalo mozzarella

1 lemon, grated zest and juice

Freshly-ground pepper and salt to taste

Method

1. Heat the olive oil, add the onion and soften for 4 minutes. Add the garlic and fry for a further half minute.
2. Add the drained peas and the sun-dried tomatoes and fry for a further minute.
3. Add the water and spaghetti and bring to a boil on high heat until the spaghetti bends to slide into the pot. Season with salt and pepper.
4. Lay the spinach over the top of the mixture and leave to cook for 2 minutes with the lid on the pot.
5. Place in the EcoStoof® for 30 minutes.
6. Add lemon juice and zest to taste.
7. Serve in bowls or on plates with cut-up mozzarella pieces and cream.