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Pasta with greens – vegan

Pasta with Greens

Happy Wednesday!! This pasta with greens is a delicious and simple weeknight dinner for the entire family.  This green pasta dish gets a serious flavour boost with creamy macadamia cheese and the freshness of lemon. If you’re gluten-free or following a low carb eating plan you can substitute the spaghetti for our egg pasta tagliatelle, click here for the recipe.

 

 

Green veggie spaghetti
 
Prep time
Cook time
Total time
 
Quick and easy vegetarian pasta recipe
Author:
Recipe type: Dinner
Cuisine: Vegan
Serves: 4
Ingredients
  • 500gm of any pasta of your choice
  • ½ cup of extra virgin olive oil.
  • 4 cloves of garlic, finely sliced
  • 6 zucchini, cut into 3cm discs
  • ½ cup of frozen peas
  • 3 handfuls of baby spinach leaves, finely sliced.
  • ½ head of broccoli, head and stems finely sliced.
  • ¼ cup of fresh parsley, leaves and stems finely sliced
  • 1 teaspoon of chili flakes (optional), to serve.
  • Salt and pepper to serve
  • 2 tablespoons of lemon juice.
  • ¼ cup of freshly grated macadamia nuts
Instructions
  1. Cook the pasta according to directions on the packet.
  2. Reserve 2 tablespoons of pasta water.
  3. In the last 5 minutes of cooking add the broccoli stems.
  4. while the pasta is cooking heat 100ml of the olive oil in a large saucepan, add the garlic, add the broccoli heads, zucchini and broccoli stems, cook covered for 10-15 minutes over low heat or until softened.
  5. Stir in the peas and spinach with the remaining olive oil and lemon juice.
  6. Season with salt and pepper.
  7. Drain the pasta, return the pasta to the saucepan and pour over the reserved pasta water.
  8. Pour over the pasta sauce and sprinkle with parsley, grated macadamia nuts and chili flakes.

 

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