Plant-Based Super Green Pasta

With such great success of just -shoving-everything-in-a-blender- for my mac’n’cheese recipe, I decided to try out a few other pasta dishes. One of my absolute faves is similar to Deliciously Ella’s green pasta with a few extra bits added! 

Screen Shot 2018-08-14 at 12.13.07

Ingredients

1 Tablespoon Coconut Oil

1 Pinch Garlic Powder

1 White Onion

1 Teaspoon Thyme

Pinch of salt and pepper

1 Tablespoon of Nutritional Yeast

150ml Plant Based Milk (I used Almond)

1 Large Courgette

200g Frozen Peas

1 Big Handful Spinach

1 Handful Coriander

Juice of 1/2 Lemon

Cherry Tomatoes

225g of Spelt Pasta

Method

  • Add a little coconut oil to a pan and gently fry off the courgette with the onion – slowly add the frozen peas and spinach
  • Season with salt, pepper, thyme and garlic
  • Bring a pan of water to the boil, add salt and add the pasta, I went for spelt penne by Biona Organics which cooks in about 7 minutes!
  • In the meantime, once all the veggies in the pan have cooked – pour them into a blender
  • To the blender, add nutritional yeast (helps to make the sauce extra creamy,) lemon juice, coriander and almond milk (You can use any plant based milk!)
  • Once cooked, drain the pasta and add it back into the pan along with the sauce and give it a good mix
  • At this point I added a few more peas to make it look a lil’ more interesting!
  • Once served, add a handful of chopped cherry tomatoes and a little more salt and pepper if you need!

Et Voila!

Thanks for reading and check out the video tutorial below!

A x

 

 

 

 

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