Creme fraiche, lemon and pea linguine with soya meatballs

This is super quick to make, it’s very creamy but using half fat creme fraiche means you don’t have to feel too guilty about it.

I used Sainsbury’s fake meatballs from their wonderful frozen meat free range. They’re really moist compared to some i’ve tried and you simply bake them from frozen for 20 minutes leaving you enough time to whip up the pasta and sauce.

I used really decent linguine that had been in my goody bag from the garofolo event at Sara Danesin’s York house and it really did make the dish that little bit more special.

Creme fraiche, lemon and pea linguine with soya meatballs (serves 4)

1 packet Sainsburys meat free meatballs
300g linguine
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
1/2 lemon, finely grated zest only
good handful frozen peas
150ml half fat creme fraiche
2 handfuls finely grated cheddar (I used reduced fat Cathedral City)

1. Bake the meatballs in the oven according to packet instructions.

2. Get the pasta on the boil.

3. Gently heat the olive oil in a heavy bottomed frying pan then soften the onion, then add the garlic, lemon zest and peas and cook for a few more minutes.

4. Stir in the creme fraiche and heat through. Once the pasta and meatballs are ready, drain the pasta reserving a little of the cooking water. Pour the sauce into the pasta along with half of the cheese and give it all a thorough stir.

5. Divide into bowls and top with meatballs, a scattering of cheese and plenty of black pepper.

This meal was universally hoovered up so is a great family meal option, and so i’m submitting it to Ren’s Family Friendly Fridays event over at Fabulicious Food.

It’s also a contender for Presto Pasta Nights – who have just celebrated their 5th amazing year! You can join in by making a pasta dish, blogging about it and contacting ruth (at) 4everykitchen (dot) com