Vegan green veg spaghetti

Vegan green veg spaghetti

This pasta dish is sauced with a tasty kale pesto

, 25 January 2021

(1 vote)

Vegan green veg spaghetti
  • Cook: 25 Mins
    plus cooling

  • Serves: 4

  • Price: £1.24 per serving

Nutritional Info
Each 400g serving contains
  • Energy

    1958KJ

    468KCAL

    23%
  • Fat

    18.0g

    med

    26%
  • Saturates

    2.4g

    low

    12%
  • Sugars

    4.8g

    low

    5%
  • Salt

    0.04g

    low

    1%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 490kJ/117kcal.
Ingredients
  • 50g almonds, chopped
  • 150g sliced kale, remove the woody stems
  • 200g frozen peas
  • 1 clove garlic, crushed
  • 2tbsp extra virgin olive oil
  • 30g basil
  • Zest and juice of 1 lemon
  • 250g spaghetti
  • 160g Tenderstem broccoli, chopped
  • 125g pack Extra Special Asparagus Tips, chopped
Method
  • Soak 30g almonds, chopped, in boiling water for 10 mins, then drain.

  • Wash the kale and put ½ in a sieve over the sink with 80g frozen peas. Pour over boiling water, allow to cool, then squeeze out excess liquid.

  • Process the almonds, blanched kale and peas with garlic, olive oil, basil, and the lemon zest and juice until smooth.

  • Cook the spaghetti in boiling water for 6 mins.

  • Add the remaining kale, 120g frozen peas, broccoli and asparagus tips. Cook for 2-3 mins until veg is tender and pasta is al dente.

  • Drain the spaghetti and veg, reserving 50ml of the cooking water. Stir in the kale pesto; thin with a little of the water, if needed.

  • Divide between 4 plates and top with 20g almonds, chopped, extra basil and a drizzle of olive oil to serve.