Super Green Pasta
Prep time: 15 minutes
Cooking time: 15 minutes
Easy, quick and delicious plant based lunch or dinner with this super greens packed pasta.
I love simple ingredients with great flavours and sauces are my absolute favourite thing to make. They're also such great ways to incorporate more plants into your diet too. For me, the perfect sauce has elements of salt, spice, sour, sweet and umami. A little bit of everything that brings an alchemy of magical goodness together.
Let’s cook ☺
500g pasta of choice
400g baby marrows, peeled into ribbons
2 cups frozen peas
1 cup basil
1/2 cup coriander
1/4 cup parsley
1 clove garlic
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup mixed nuts or sub seeds (I used macadamia and pistachio but sunflower or pumpkin will work well too)
3 tbsp nutritional yeast
Sea salt and black pepper to taste
Vegan parmesan, grated
Squeeze of fresh lemon juice and a grating of lemon zest
1. To make the pesto, I like to first blend the nuts into a crumble. Remove from blender and add remaining ingredients. Blend or pulse into a chunky pesto and then add nuts in with a spoon and pulse in the blender once or mix well by hand. This gives a delicious chunky pesto and you can control the consistency better. Alternatively, chuck everything into the blender and pulse together until desired consistency.
2. Cook pasta according to packet instructions.
3. I like to steam the peas and baby marrow ribbons so that they are lightly cooked through.
4. Once the pasta is cooked, add the pesto, steamed veggies and mix together. Spoon into bowls and top with lashings of grated vegan parmesan, a squeeze of fresh lemon juice and a grating of lemon zest. Enjoy in the sunshine!
Recipe by Mira Weiner
Photography by Mark Chipps