Instructions

• Heat the olive oil in a large pot over a medium heat. Add the onion and carrot and cook, stirring occasionally, for 5 minutes. Add the garlic and cook for a further minute.
• Add the ground beef, season with salt and pepper and cook for about 3 minutes. Now add in the chicken broth, oat cream and rosemary sprig. Bring to a boil, then reduce the heat to medium, and simmer, partly covered, until the sauce has thickened, around 30 minutes. Discard the rosemary sprig.
• In the meantime, cook the pasta according to the instructions on the packaging.
• Next, add the peas and spinach to the sauce and stir until the spinach has wilted. Add the cooked pasta and mix until well combined. Remove from the heat, stir in the lemon juice, 4 tablespoons of the grated Parmesan and season with salt and pepper.
• Divide the pasta between 4 bowls. Sprinkle over the remaining Parmesan and black pepper, and serve immediately.