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Green pasta recipe

Green pasta recipe

130 ratings

In partnership with British Heart Foundation

Easy, speedy and delicious, this simple pasta recipe crams in three different types of green veg to make a healthy midweek meal. Broccoli, peas and kale all combine with spaghetti and creamy cashew nuts for a tasty vegan dish that only takes 25 minutes in the kitchen. It's also dairy-free. See method

  • Serves 4
  • 5 mins to prepare and 20 mins to cook
  • 524 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 350g broccoli, cut into small florets
  • 200g frozen peas
  • 4 garlic cloves, finely sliced
  • 3 tbsp olive oil
  • 15g fresh basil
  • 60g cashew nuts
  • 1 lemon, zested and juiced
  • 300g wholewheat spaghetti
  • 80g sliced curly kale
If you haven't got spaghetti, try using linguine instead

Each serving contains

  • Energy

    2205kj
    524kcal     26%

  • Fat

    20g 29%

  • Saturates

    3g 17%

  • Sugars

    11g 12%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 67.8g Protein 21.6g Fibre 17g

Method

  1. Bring a large pan of water to the boil and cook half the broccoli in it for 4 mins; add half the peas after 1 min. Drain, reserving the cooking water. Refresh under the cold tap and drain again.

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  2. Put the cooked vegetables in a small food processor with half the garlic, 2 tbsp oil, the basil stalks and most of the leaves, the cashews, lemon zest and juice and 1 tbsp water. Blitz to form a sauce, stopping now and then to scrape down the sides. Season to taste.
  3. Heat 1 tbsp oil in a frying pan over a medium-low heat. Add the remaining garlic and fry for about 2 mins, shaking the pan, until the garlic begins to sizzle and has turned pale golden. Drain on kitchen paper – the garlic will become crisp as it cools.
  4. Bring the cooking water back to the boil, topping up if needed, and add the pasta. Simmer for 7 mins, then add the kale, remaining broccoli and peas and simmer for 3-4 mins until the pasta is al dente and the veg is tender. Drain, reserving 150ml cooking water. Return to the saucepan and stir in the sauce and reserved cooking water, tossing to coat thoroughly. Divide between 4 bowls or plates, topping with the crisp garlic and reserved basil leaves to serve.

Tip: Freeze any leftover pesto and use it at a later date.

See more Pasta recipes

Freezing and defrosting disclaimer

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For mpre tips on freezing and defrosting food, read our article Love Your Freezer.

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