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Creamy Green Pasta

By OcadoLife
“An alternative to classic pesto, this wallet-friendly vegan Creamy Green Pasta uses milder-tasting broccoli and spinach and is a great way to get veggies into kids. For a cheesy take, add grated cheddar or parmesan.…
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Time and servings

Total time
Servings
Cooking time

Ingredients

7 total
  • 4 large frozen broccoli florets
  • 4 blocks frozen spinach
  • 2 garlic cloves, halved
  • 1 low-salt vegetable stock cube
  • 75g cashew nuts
  • 1 ripe avocado, halved
  • 200g pasta

Method

4 steps

  1. Step 1

    Put the frozen veg, garlic, crumbled stock cube and 70ml water in a small saucepan over a medium heat. Cover, bring to a simmer and cook for 8-10 mins, until the veg has softened. Drop in the cashews for the final few mins to soften.

  2. Step 2

    Pour the contents of the pan (liquid and all) into a blender. Add the avocado and some black pepper; whizz until smooth or still a little chunky, depending on how the kids like it.

  3. Step 3

    Meanwhile, cook the pasta as per the pack instructions. Drain, reserving a mugful of the water, then tip the pasta back into the pan.

  4. Step 4

    Add 4-5 big spoonfuls of the green sauce to the pasta, mixing until well coated. Add a splash of the reserved pasta water to loosen and make it silky. Stir in the remaining sauce if you like, or keep it for another day (it will last for 2 days in the fridge, or freeze in ice-cube trays for up to 3 months).