Clean & Lean Green Pasta
This dish is a ripper. Super easy and on the table in under 20 minutes. Kid friendly (just omit the chilli) and very healthy. A perfect midweek pasta dish.
Servings 4
Calories 257
Ingredients
- 500 g spaghetti or your desired pasta
- 2 tbsp extra virgin olive oil
- 1 zucchini roughly chopped
- 2 cloves garlic finely chopped
- 1 cup kale chopped
- 1 cup rocket leaves chopped
- 0.5 bunch parsley roughly chopped
- 0.5 bunch basil leaves torn
- 0.5 cup lemon juice
- 1 cup cashews roasted or raw
- 0.667 cup water
- 0.5 tsp sea salt
- 1 tsp cracked black pepper
- 0.5 tsp chilli flakes optional
- parmesan cheese grated, for topping (optional)
Instructions
- Cook the pasta according to packet instructions. Drain and return to the pot. Set aside.500 g spaghetti
- Meanwhile, add 1 tablespoon of the olive oil to a frying pan over medium heat. Add the zucchini and cook for 4–5 minutes, stirring. Add the garlic for the last minute and stir. Set aside to cool.2 tbsp extra virgin olive oil, 1 zucchini, 2 cloves garlic
- In a food processor or blender, place the sautéed zucchini and garlic, kale, rocket, parsley, basil, lemon juice, most of the cashews, water, salt, pepper and chilli flakes (if using). Process until smooth and creamy. Add some more water or lemon juice if it’s a little thick.1 zucchini, 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 the remaining tablespoon of olive oil to a frying pan over medium heat. Add the cooked pasta and stir gently until heated through, about 1 minute. Add the green sauce and stir to combine for 2 minutes.2 tbsp extra virgin olive oil, 500 g spaghetti
- Season well and serve topped with the reserved cashews and some grated parmesan, if you like.1 cup cashews, parmesan cheese