CLEAN & LEAN GREEN PASTA

Ingredient: Serves 4

Prep time: 15 mins

Cook time: 15 mins

Ingredients:

• 2 tablespoons of olive oil

• 1 packet of spaghetti (or your desired pasta)

• 1 cup chopped rocket

• 1 cup chopped kale

• 1/2 cup lemon juice

• 1 zucchini, roughly chopped

• 2 cloves garlic, finely chopped

• 1/2 bunch basil, leaves torn

• 1/2 bunch parsley, roughly chopped

• 1 cup raw or roasted cashews (leave a few for garnish)

• 2/3 cup of water

• 1/2 teaspoon of salt

• 1 teaspoon of pepper

• 1/2 teaspoon chilli flakes (optional)

• Parmesan cheese for topping (optional)

Method:

1. Cook pasta according to package directions. Drain and add back into pot. Set aside.

2. Meanwhile, add 1 tbsp of olive oil to a frying pan on medium heat. Add chopped zucchini. Cook for a 4-5 minutes, stirring. Add the garlic for the last minute and stir. Set aside to cool.

3. In a food processor or blender, add the sautéed zucchini & garlic, kale, rocket, parsley, basil, lemon juice, cashews, water, salt, pepper and chilli flakes (optional). Process until smooth and creamy. Add some more water or lemon juice if it’s a little thick.

4. Add 1 tablespoon of olive oil to a frying pan on medium heat. Add the cooked pasta and stir gently until heated through, about 3 minutes. Add the blender sauce and stir to combine for 2 minutes. Turn off the heat.

5. Serve in bowls, add some more salt & pepper if desired and sprinkle with some chopped cashews & parmesan (optional).