Super Greens Pasta

This is one of my favourite pasta dishes right now. It’s creamy, comforting and packed with nutritious ingredients:

• Cruciferous – have shown potential to prevent DNA damage

• Leafy Greens – dense in essential vitamins and minerals

• Legumes – source of protein and play a role in the regulation of blood sugar, insulin levels and cholesterol

• Nuts – not only help absorb phytonutrients from greens (clever right?) but they are also associated with a reduction in the risk of stroke

I made it using green pea pasta, which is naturally gluten-free, but you can also use wholewheat pasta if you prefer.

• Ingredients

  • 300g green pea pasta (or your favourite pasta)

  • 2 cups of frozen peas

  • 2tbsp olive oil

  • 1 onion

  • 200g tenderstem broccoli

  • 100g kale

  • 1 cup cashew nuts (soaked for 6h in the fridge or for 1h in hot water if you have a very powerful blender)

  • a handful of spinach

  • 1/4 – 1/2 cup oat milk

  • 1tbsp nutritional yeast

  • 1tsp garlic powder

  • 20g basil

  • 10g parsley

  • salt & pepper

• Method

  1. Boil a kettle. Cut the tenderstem broccoli into bitesize pieces. Remove the kale stalks and roughly chop the leaves.

  2. In a large pan, boil the peas and ladle them out once cooked. Add a little salt to the water and cook the pasta in this water, according to the package instructions. Add the broccoli and kale for the last 5 minutes.

  3. Thinly slice the onion. Gently heat the olive oil in a large saucepan and sautée the onion until translucent but not burnt.

  4. Drain the pasta and veg and add these to the onion. Stir fry for a minute and then remove from the heat.

  5. To a food processor add all remaining ingredients, seasoning well. Start by adding only 1/4 cup of oat milk initially and then, depending on the consistency, add more if needed. Taste and season if needed.

  6. Mix the sauce into the pasta and enjoy!

Hope you enjoy it and don’t forget to tag me on Instagram or Facebook so I can see your recreations.