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RecipePasta Verde
By

Pasta Verde

Prep time

10 mins

Cooking time

25 mins

Servings

4

Health Benefits

“Verde” in Spanish, means “Green”. Pasta is high in protein and is a good source of energy. When eaten in moderation, pasta can be a part of a healthy diet. This dish complete with broccoli and spinach can boost the enzymes and detox your liver and rich in carotenoid antioxidants which can reduced risk of breast cancer.

Ingredients

a 150g penne pasta

a 1-2 tbsp extra virgin olive oil / Avocado oil

a 1 leek (washed, chopped)

a 1 head broccoli (broken into florets)

a 200g green beans (ends cut off)

a 200g baby spinach (tender and sweeter compared to normal spinach)

For the sauce

a ½ can broad beans or Edamame or Chickpeas (drained and rinsed). *If you are using dry beans, remember to soak the beans overnight before boiling them in hot water.

a 1 tbsp tahini

a 1 lemon (juiced)

a 2 cloves garlic (peeled)

a 50-60ml pasta water (see instructions)

a ½ tsp salt

a ½ tsp black pepper

a 1 tbsp dried parsley

Equipment

Chopping board

Knife

Medium pot

Non-stick frying pan

Blender

Instructions

filter_1 Fill the pot halfway with water and add a generous pinch of salt. Bring the water to a boil. Add pasta and wait for the contents to start simmering again. Cook for 9-10 minutes until the pasta is al dente (see notes). Reserve 50-60ml of pasta water and drain the rest of it. Set the pasta aside.

filter_2 To make the sauce, add all ingredients to the blender, except for dried parsley. Blend until smooth, then manually stir in the parsley. You can cook more and store them in airtight container.

filter_3 Heat the olive oil in a non-stick frying pan. Add leeks, broccoli and green beans. Saute on medium heat, stirring regularly. Then, add spinach and mix everything together until the spinach starts to wilt.

filter_4 Add pasta and bean sauce. Keep cooking everything together for about 5 more minutes. Taste and season with more salt and pepper if desired.

Notes

To make things easier, you are welcome to use frozen produce when it comes to leeks, broccoli and green beans. It tends to retain most of its nutritional value, and it saves you time and effort chopping the veg. Bear in mind that if you do that, you should either let your veggies thaw in advance or extend the cooking time. - one lemon equals about 4 tbsp of juice. If you can’t squeeze them by hand, you may use lemon essential oil for alternatives (use only true unadulterated essential oils. If unsure please consult a certified aromatherapy practitioner.) For a gluten-free option, use your favorite gluten-free pasta, it doesn’t even have to be penne. Check the pasta packaging for cooking instructions. Depending on the type of pasta you are using (wholewheat, spelt, chickpea, rice etc.), cooking times may vary.

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