Delicious, fresh greens protein pasta recipe, ready in less than 15 minutes with over 25g of protein and under 300 calories. The perfect light summer dish.
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Nutritional Information
This recipe makes 2-3 servings. The follow information and photos shown are based on three servings per recipe. Each serving contains 297 calories, 27g of protein, and 13g fibre. You’ll get the full recommended daily amount of vitamin K in each serving, along with just over half of you daily vitamin C.
Ingredient choices and substitutions
I opted to make this sauce light and fresh, it consists of spinach, stock and lime juice – which I think is great for summer. But if you want to make this sauce creamier, swap the water for vegan cream or a non-dairy milk and you’ll get a thicker sauce. I sprinkled mine with the I Am Nut Ok vegan grated cheese alternative – use any parmesan alternative of choice, but note it may change the nutritional values provided.
Want to bulk it up some more and/ or increase the protein? Add half a cup of frozen peas or edamame a few minutes before serving and stir in until it’s fully combined and defrosted.
You can alter the vegetable ratios if you’d prefer to have a little more or less of something, just make sure you end up with roughly 250g of greens in your second pan.
How to store and keep
You can eat this dish hot or cold, but store any leftovers in an airtight container and keep refrigerated. Reheat in the microwave for a few minutes, or add to a saucepan with a splash of water and reheat on low until warmed through.
Summer Green Protein Pasta
A light summer pasta dish with fresh herbs and citrus notes. Serve hot or cold.
This recipe is gluten free, dairy free and vegan. It can be nut free depending on your choice of vegan pesto and parmesan. It does contain soy.
Summer Green Protein Pasta
Ingredients
Sauce
- 1 tsp olive oil optional
- 4 garlic cloves diced
- 80 g spinach
- 2 tbsp vegan basil pesto
- 200 ml vegetable stock
- 200 ml cold water
- Few sprigs fresh rosemary
- 150 g edamame spaghetti
Vegetables
- 80 g tenderstem broccoli roughly chopped
- 80 g sugar snap peas roughly chopped
- 80 g trimmed string beans roughly chopped
To serve
- Juice of one lime
- 1-2 tbsp vegan parmesan
Instructions
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Add the spinach, pesto and water to a blender and blend until smooth. Prepare the stock. Heat a large frying pan to low medium heat. Add some oil, if needed, then add the garlic for a couple of minutes. Transfer the blended liquid and the stock to the pan and reduce to a low simmer for 7-8 minutes.
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While the sauce is simmering, lightly sauté the vegetables in another pan for roughly five minutes.
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Add the edamame spaghetti to the sauce. Stir for a minute or so until it’s fully coated in the green liquid. Add the vegetables and stir once again. Cook for a further 2-3 minutes, stirring a few times, until the edamame spaghetti is cooked. By this time there should be very little liquid remaining.
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Remove from the heat and add the lime juice and sprinkle with the vegan parmesan prior to serving.
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