Spring Pea, Asparagus and Spinach Linguine in a Creamy, Cheese Sauce

Spring Pea, Asparagus and Spinach Linguine in a Creamy, Cheese Sauce

A quick and tasty pasta dish – perfect for a mid-week meal which is packed with vegetables.

Recipe by Ross Evans
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  • 300 g dried or fresh Linguine or Tagliatelle pasta

  • 1 tbsp Rapeseed Oil

  • 1 large White Onion, finely chopped

  • 3 cloves of Garlic, finely minced

  • 1 large bunch of asparagus, bottom third cut off (or snapped off)

  • 160 g sugar snap peas, top-and-tailed, cut in half

  • 320 g frozen peas, defrosted and excess water drained away

  • 150 g 0% fat free crème fraiche

  • 75 g reduced fat cream cheese

  • 60 g reduced fat cheddar cheese

  • 1 tbsp cornflour, dissolved into a small amount of cold water

  • 1 tsp freshly ground black pepper

  • 180 g fresh spinach leaves, washed


  • Place a saucepan of water over a high heat until boiling. Once the water has boiled, cook the pasta as instructed on the packaging. Once cooked, drain, and leave to one side.
  • Place a frying pan on a medium-high heat and add the rapeseed oil. Once the oil has heated up, add the onion, leek and garlic and cook for 5 to 8 minutes until they are soft and slightly browned.
  • Add the asparagus, sugar snap peas, and peas to the frying pan and cook over a medium heat for another 5-8 minutes until the asparagus is cooked and has softened.
  • In a separate bowl, mix the crème fraiche, cream cheese, cheddar cheese, cornflour, and ground black pepper. Incorporate the ingredients fully.
  • Turn the heat of the frying pan down to medium and add the cheese mixture. Stir the vegetables and the cheese mix together until the cheese has fully melted and the sauce has started to thicken up. Stir constantly to prevent the sauce from splitting and until it has thickened up properly.
  • Take the pan off the heat and stir in the rocket, spinach and cooked pasta. Serve.

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