Serves: 4
INGREDIENTS
300 grams dried spaghetti
1 cup frozen peas
3 tablespoons olive oil
1 red onion, thinly sliced
2 cloves garlic, crushed
1 tablespoon finely chopped thyme or rosemary
pinch of dried chilli flakes
4 medium zucchini, cut into thick matchsticks
2 handfuls baby spinach
¼ cup sour cream
finely grated zest and juice 1 lemon
freshly grated Parmesan
sea salt and freshly ground pepper
METHOD
Heat the olive oil in a large sauté pan and cook the onion, garlic, thyme and chilli flakes with a good pinch of salt until the onion is soft. Add the zucchini and cook until crisp tender. Stir in the baby spinach, sour cream, lemon zest and juice. Season and turn to wilt the spinach.
Cook the spaghetti in a large saucepan of well salted boiling water until al dente. Just before draining, add the peas to the pasta and cook for 2 minutes. Drain and combine with the sauce.
To serve: Divide between serving bowls and top with freshly grated Parmesan and a grind of pepper.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.