Ella's Go-To Green Pasta by @deliciouslyella

25 min

2 servings

🍝

150 g

Pasta

🫛

100 g

Frozen peas

🫘

100 g

Frozen edamame beans

🥬

75 g

Baby spinach

🧂

Sea salt

⚫

Black pepper

🥜

50 g

Cashews

🥛

75 ml

Oat milk

🫒

1 tbsp

Olive oil

🌼

0.5

Dijon mustard

🍋

1

Lemon

🌿

0.5 bunch

Coriander

🌿

0.5 bunch

Dill

  1. Cook
    • Pasta
    • Sea salt

    Cook the pasta in boiling water with a pinch of salt, according to the pack instructions.

  2. Add
    • Frozen peas
    • Frozen edamame beans
    • Baby spinach

    Add the frozen peas, edamame and spinach for the last minute or two, so the veg is tender and the spinach has wilted.

  3. Drain
    • Pasta
    • Frozen peas
    • Frozen edamame beans

    Drain and leave to cool for a minute or two, then put everything back into the pan.

  4. Cook
    • Cashews
    • Oat milk
    • Olive oil

    While the pasta cooks, make the sauce: put the cashews, oat milk, olive oil, mustard, lemon zest and juice, coriander, dill, spinach, salt and pepper into a high-speed blender and blitz until smooth.

  5. Add
    • Oat milk
    • Olive oil

    Add an extra splash of milk or olive oil if needed to get the sauce to the consistency you like, and check the seasoning.

  6. Pour
    • Pasta

    Pour the sauce over the pan of pasta and mix until coated.

  7. Season
    • Olive oil
    • Coriander

    Season to taste and serve with an extra drizzle of olive oil and the extra herbs.

Ella's Go-To Green Pasta by @deliciouslyella

25 min

2 servings

🍝

150 g

Pasta

🫛

100 g

Frozen peas

🫘

100 g

Frozen edamame beans

🥬

75 g

Baby spinach

🧂

Sea salt

⚫

Black pepper

🥜

50 g

Cashews

🥛

75 ml

Oat milk

🫒

1 tbsp

Olive oil

🌼

0.5

Dijon mustard

🍋

1

Lemon

🌿

0.5 bunch

Coriander

🌿

0.5 bunch

Dill

Preparation Steps

  1. Step 1/7

    Cook the pasta in boiling water with a pinch of salt, according to the pack instructions.

    🍝Pasta
    🧂Sea salt
    🍲Pot

  2. Step 2/7

    Add the frozen peas, edamame and spinach for the last minute or two, so the veg is tender and the spinach has wilted.

    🫛Frozen peas
    🫘Frozen edamame beans
    🥬Baby spinach
    🍲Pot

  3. Step 3/7

    Drain and leave to cool for a minute or two, then put everything back into the pan.

    🍝Pasta
    🫛Frozen peas
    🫘Frozen edamame beans
    🥬Baby spinach
    🧺Colander
    🍲Pot

  4. Step 4/7

    While the pasta cooks, make the sauce: put the cashews, oat milk, olive oil, mustard, lemon zest and juice, coriander, dill, spinach, salt and pepper into a high-speed blender and blitz until smooth.

    🥜Cashews
    🥛Oat milk
    🫒Olive oil
    🌼Dijon mustard
    🍋Lemon
    🌿Coriander
    🌿Dill
    🥬Baby spinach
    🧂Sea salt
    ⚫Black pepper
    🍋Zester

  5. Step 5/7

    Add an extra splash of milk or olive oil if needed to get the sauce to the consistency you like, and check the seasoning.

    🥛Oat milk
    🫒Olive oil

  6. Step 6/7

    Pour the sauce over the pan of pasta and mix until coated.

    🍝Pasta
    🍲Pot

  7. Step 7/7

    Season to taste and serve with an extra drizzle of olive oil and the extra herbs.

    🫒Olive oil
    🌿Coriander
    🌿Dill

Composition

Ingredients

Types

Grains, Vegetables, Spices, Nuts, Plant-based milk, Oils, Condiments, Fruits, Herbs

Ingredients

Pasta, Frozen peas, Frozen edamame beans, Baby spinach, Sea salt, Black pepper, Cashews, Oat milk, Olive oil, Dijon mustard, Lemon, Coriander, Dill

Notes

Pasta (wholewheat, for 2 servings), Baby spinach (large handful, about 1½ cups, roughly chopped, for the pasta), Sea salt (for the pasta water), Black pepper (for the pasta), Cashews (for the green sauce), Oat milk (for the green sauce), Olive oil (for the green sauce), Dijon mustard (Dijon or wholegrain mustard, half a unit (amount unclear), for the green sauce), Lemon (zested and juiced, for the green sauce), Coriander (about 10-15g, finely chopped, plus extra to serve, for the green sauce), Dill (dill, basil or parsley, about 10-15g, finely chopped, plus extra to serve, for the green sauce)

Allergens

Gluten, Tree nuts, Mustard

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Vegan, Egg-Free, Dairy-Free

Calories

520 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 62g, Fat: 21g, Fiber: 11g, Sugars: 6g

Nutritional Information

Minerals

Iron: 4.2mg, Magnesium: 95mg, Potassium: 600mg, Sodium: 380mg, Calcium: 110mg

Vitamins

Vitamin C: 35mg, Vitamin K: 110mcg, Vitamin A: 250mcg, Folate: 90mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Easy (1/4)

Steps

7 steps

Equipments

Utensils

Knife, Cutting board, Pot, Colander, Zester

Appliances

Blender

Type

Type

Type Of Dish

Main Course

Occasions

Everyday, Weeknight Dinner, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

British

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Creamy, Smooth, Al Dente

Flavors

Herby, Zesty, Fresh, Nutty, Mustard-tangy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,can be served warm or cold), sauce only : up to 4 days (store separately in an airtight container in the fridge)