Servings: 4
Prep time: 15 mins
Total time: 15 mins
Creamy pea and avocado pasta
This pasta is a great way to get greens into the family. The avocado and pea sauce is packed with greens and herbs giving you the amazing benefits of chlorophyll and antioxidants with a satisfyingly creamy feel, while leaving you feeling light and refreshed.
Course:
main meal
vegan, vegetarian, oil free, refined sugar free, kid friendly, nut free, gluten free option, soy free, one pot, pasta / noodle, entertaining, party food
Ingredients
Pasta
1 cup frozen peas
500g wholegrain or legume spaghetti
1 cup chopped broccoli
½ cup corn kernels (canned or frozen)
1 small avocado
2 cloves garlic, finely chopped
1 handful of fresh basil + extra for garnish
1 handful of fresh baby spinach leaves (or kale or rocket)
1 cup unsweetened plant milk
½ cup homemade vegetable stock
Juice and grated rind of one lemon
2 tbsp nutritional yeast
Pepper, to taste
1 cup cherry tomatoes
Optional garnishes:
8 button mushrooms, sliced and fried
4 sun dried tomatoes, chopped
Nutritional yeast crumble:
½ cup walnuts
½ cup nutritional yeast flakes
½ tsp white pepper
Directions
Cook frozen peas for 3 minutes in a saucepan of boiling water over high heat. Drain peas in a sieve over the sink and rinse with cold water.
Cook spaghetti and broccoli in a saucepan over medium/high heat until pasta is al dente. If using frozen corn add this now too.
Add the avocado, cooked peas, garlic, basil, spinach, milk, vegetable stock, lemon rind, lemon juice and nutritional yeast to a blender and process until smooth. Add pepper to taste.
Drain pasta and cooked vegetables and place in a bowl. Add corn now if using canned rather than frozen. Stir in avocado sauce and baby spinach. Top with cherry tomatoes, more basil and optional garnishes.
To make the nutritional yeast crumble, put all ingredients into a food processor and pulse until fine and crumbly.
Sprinkle 1 tbsp nutritional yeast crumble on top of each bowl of pasta.
Variations
You can really fancy this up to suit your taste buds. My husband likes to garnish his with sautéed mushrooms and sundried tomatoes. I like cherry tomatoes and extra basil.
Spaghetti made from legumes (such as borlotti beans, chickpeas and lentils) is widely available in supermarkets, and offers a gluten-free alternative to wholewheat spaghetti. Being naturally high in protein it is also a filling option for active and growing bodies. Note that it is also higher in calories so best avoided if weight loss or maintenance is a goal.
Chef's tips
Creamy yet fresh, this pasta can be whipped up in under 15 minutes!
Contributor
Dr Taisia Cech
Rate this recipe
Comments
May take a moment to load