Clean & Lean Green Pasta
Prep time: 15 minsCook time: 15 mins
Servings 4
Calories 257
Ingredients
- 2 tbsp olive oil
- 1 packet spaghetti (or your desired pasta)
- 1 cup rocket leaves chopped
- 1 cup kale chopped
- 0.5 cup lemon juice
- 1 green zucchinis roughly chopped
- 2 cloves garlic finely chopped
- 0.5 bunch basil leaves torn
- 0.5 bunch parsley roughly chopped
- 1 cup cashews raw or roasted, leave a few for garnish
- 0.667 cup water
- 0.5 tsp sea salt
- 1 tsp cracked black pepper
- 0.5 tsp chilli flakes optional
- parmesan cheese for topping, optional
Instructions
- Cook pasta according to package directions. Drain and add back into pot. Set aside.
- Meanwhile, add 1 tbsp of olive oil to a frying pan on medium heat. Add chopped zucchini. Cook for 4-5 minutes, stirring. Add the garlic for the last minute and stir. Set aside to cool.1 green zucchinis, 2 cloves garlic, 2 tbsp olive oil
- 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.1 cup kale, 1 cup rocket leaves, 0.5 bunch parsley, 0.5 bunch basil, 0.5 cup lemon juice, 1 cup cashews, 0.667 cup water, 0.5 tsp sea salt, 1 tsp cracked black pepper, 0.5 tsp chilli flakes
- 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.2 tbsp olive oil
- Serve in bowls, add some more salt & pepper if desired and sprinkle with some chopped cashews & parmesan (optional).1 cup cashews, parmesan cheese, 0.5 tsp sea salt, 1 tsp cracked black pepper