Deliciously Ella Easy 15 Minute Green Pasta | Vegan

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are more affordable and still provide crunch.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Bouillon cubes are a cost-effective way to add flavor.

Cut courgette into half moons.

Place courgette on a baking tray, season with salt, pepper, and olive oil, and add 2 garlic cloves.

Roast courgette and garlic in the oven for 5 to 10 minutes until slightly softened.

Boil water in a large pot and cook pasta according to package instructions for about 10 minutes.

In a second pan, add spinach and salt, and cook over medium heat until wilted, keeping an eye on the liquid.

Add the roasted garlic and courgette to the spinach once wilted.

Blend the spinach mixture using a hand blender or pour into a normal blender until smooth and creamy.

Stir in cooked courgette and peas (cooking fresh peas for a few minutes or defrosting frozen peas).

Once the sauce is to your liking, add the drained pasta and mix everything together.

Finish with a squeeze of lemon juice and additional black pepper and salt to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens