Gluten-free spaghetti with spinach and watercress dip

Ingredients:

• 500g gluten-free SEITZ SPAGhetti

• 250 g Baby spinach
• 200 g peas (e.g. frozen)
• 1 bunch of spring onions
• Oil for frying
• Salt pepper

For the dip

• Fresh watercress from one tub
• 250 g soya yoghurt,
• Fresh lemon juice
• Gluten-free vegetable broth powder

Preparation:

1. Dip.
2. Cook pasta according to package directions in plenty of boiling salted water until al dente.
3. Meanwhile, wash the spinach and spring onions as needed. Coarsely chop the spinach. Cut the spring onions into thirds and cut them lengthwise into thin strips.
4. Lightly fry the scallions in the hot oil, add the spinach and peas, and sauté briefly (if using frozen peas, sauté until soft).
5. Add the drained pasta to the vegetables and mix.
6. Serve with watercress dip.