If you struggle to get your greens in, this vegan green goddess pasta is the perfect meal for you. It’s filling, packed with nutrients, and on the table in only 15 minutes – a great weeknight family dinner!
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 4
Ingredients
-
2 1/2 cups spinach
-
2 1/2 cups arugula
-
1 cup parsley or cilantro
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2/3 cup nutritional yeast
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2/3 cup roasted unsalted cashews (or sunflower seeds for nut-free)
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4 garlic cloves
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1 lemon (3 tbsp lemon juice)
- 1/2 tsp salt
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1 1/3 cups hot water
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1 cup cooked peas
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450g pasta (I used spaghetti)
Equipment
- Blender or food processor
- Pot
Instructions
- Boil water, then add in pasta and cook according to package directions.
- In a blender or food processor, add spinach, arugula, parsley/cilantro, nutritional yeast, cashews, garlic, lemon juice, and hot water. Let sit for a few minutes to soften the greens and cashews with the hot water, then blend until smooth. Depending on how powerful your blender is, you may have to let the cashews and greens sit for a bit longer and use boiling water to ensure the cashews break down into a creamy sauce.
- In the microwave or stove, thaw peas in water.
- Drain your pasta then pour in the green goddess sauce and cooked peas and mix well. Serve and add salt and pepper to taste. Enjoy!
Notes
*Depending on the strength of your blender, you may need to soak cashews in boiling water for longer. I find the best blender for cashews is a bullet blender!
*For a nut-free version, substitute sunflower seeds for cashews.
