‘Eat Your Greens’ Pasta
Serves: 2
Time: 30 minutes
This pasta dish is one of those recipes where you can really use up any green veggies you have lying around. When I made it here, I used broccoli, peas, and sugar snaps. But you could really use any veg you have! It would be equally yummy with cauliflower instead of broccoli (I’m going to use that next time!). The sauce is one you can make so many different variations from once you have your cashew cream basis, but for this recipe, it’s all about the kale!
Ingredients:
Pasta
2 portions of your chosen pasta (I used Green Pea pasta here, but any type will be fine)
200g of broccoli
1 cup of peas
1 cup of sugar snap peas
A sprinkle of nutritional yeast (optional)
Green Sauce
75g cashew nuts (soften them in boiling water for 5 minutes before using)
75ml oat milk
Juice of half a lemon
1 garlic clove
A handful of roughly chopped kale
A handful of fresh basil
A tablespoon of cooking water from the pasta
Cooking Steps:
Firstly, prep your cashew cream sauce by blending your softened cashew nuts, 150ml oat milk, 1 garlic clove and juice of half a lemon in a blender until smooth. Set aside.
Then add your pasta to a pot of boiling water and cook according to the instructions on the packet. Before it is finished cooking, take 2 tablespoons of the cooking water and add it to the blender with your cashew cream.
Now add your handful of kale, and handful of basil to the blender also and pulse until you have a smooth and creamy sauce.
Add your broccoli and peas to the pot with your pasta before it is finished cooking. Once cooked, drain and then return it to the pot.
Now add your kale cashew sauce to the pot with the pasta and veg, and over a low heat stir it all together. Keep stirring it through for 1 minute.
Season with some nutritional yeast, and/or a pinch of salt and pepper. I also added some leftover crunchy kale to the bowls here.