Creamy Green Pasta
By OcadoLife
Published on 22 August 2023
“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. Leftovers are good cold in lunchboxes the next day,” says food writer Rebecca Wilson, author of Fast Family Food. Looking for more pasta recipes? Look no further.Time and servings
10 minsTotal time
4Servings
5 minsCooking time
Ingredients
- 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
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.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.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.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).