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Posted by the deTerra diarist

What’s new, nature nuzzlers?

I’ve recently found out that March is national vegetarian month in the UK, and I think it’d be a fab-tastic idea to try a few meat-free morsels for myself! There seem to be heaps of benefits to piling your plate with greens, so let’s eat from the ground – after all, that’s what deTerra means. I think it was meant to be!

Apparently, maintaining a vegetarian diet can improve your mood, helps fight disease, is purer, makes you feel fuller for longer and makes you live longer. It sounds like vegetables should all wear capes – they’re superheroes!

And the latest healthy diet advice says to go one step further, but I’m not sure I could be vegan though. I just love my cheese and chocolate way too much!

I’ve picked out a super yummy recipe that’ll kick out the last of this horrible snowy weather, originally from BBC Good Food.

The incredible ingredients:

75g broad beans – fresh or frozen

200g asparagus tips

170g peas – fresh or frozen

350g spaghetti or tagliatelle pasta

175g baby leeks – nicely trimmed and sliced of course

1 tbsp olive oil

1 tbsp butter

200ml fromage frais or crème fraiche

Chopped parsley and chives

Parmesan-style or Italian hard cheese – to serve

The marvellous method:

  1. Start boiling a pan of slightly salted water, and place a colander above the water. Throw all the beans, asparagus and peas in at the same time and steam until tender. Set aside your venerable veg and cook the pasta in the pan, following the instructions on the packet.
  2. Fry the leeks in the oil and butter until they’re lovely and soft, and add the fromage frais. Make sure you stir it constantly – otherwise it’ll split, and no one wants that! Then add the herbs, veggies and a little splash of pasta water.
  3. Drain the pasta and add it into the sauce. Season it to your taste and scatter the cheese (and a tiny bit of extra oil) over the top. Easy as that!

Here’s a healthy tip for you – it’s fine to replace the oil to fry the leeks with a low-calorie spray, and the crème fraiche can be swapped for half-fat tastiness!

All the important bits:

  • Serves 4
  • 476 calories per serving
  • Prep time: 10 mins
  • Cook time: 20 mins

If you cook this delish-sounding meal, will you let me know how it went? I’d love to know!

Ta ta for now,

The deTerra diarist


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