3 tbsp olive oil
1 shallot diced
2 small garlic, cloves thinly sliced
225g (7 ½ oz/scant 2 cups)
Frozen peas, defrosted and drained)
Himalayan pink salt
100g (6 oz) gluten-free spaghetti
2 vegan eggs yolks
80g (3oz) soy cheddar, grated
Leaves from 2 large handfuls of
Fresh mint, half chopped and half left whole
1 red chilli, sliced diagonally, to garnish (optional)
Heat the olive oil in a pan and sauté the shallots, garlic, peas and broad (favs) beans over a medium heat, partially covered, until the shallots are soft. Season to with salt and pepper.
Meanwhile, bring a large pan of salted water to the boil and add the spaghetti. Cook according to the packet instructions, then drain well.
In a bowl, mix the eggs with half the vegan cheese and the chopped mint and season with salt and pepper.
Using tongs, transfer the cooked, drained spaghetti to the pan with the shallots mixture. Pour in the egg mixture, turning the spaghetti into the mixture with the tongs over a very low heat to coat the pasta and thicken the egg mixture.
Serve sprinkled with the remaining grated cheese and garnish with chilli slices, if you like and whole mint leaves.