Ingredients

Step by step

1. Bring the water to the boil and cook the pasta for 8 minutes or until al-dente then drain but reserve the cooking water. Toss the olive oil through the pasta. Set aside. 
2. Return half the cooking water to a saucepan and add the Knorr Vegetable Stock Pot and bring to the boil. Add the asparagus, courgette and peas and simmer for 4 mins. 
3. Return the pasta to the pan and add the spinach and pesto and toss through. Cook for a further minute until the spinach has wilted. Serve with shavings of vegan cheddar, if using.