Vegan Green Pasta Sauce

This recipe works with any green veg and soft bean so try mixing it up! Add broccoli, leeks, or any greens. The beans work to provide protein and thicken the sauce while keeping it cheap and easy. Kale chips use the remainder of a bunch while adding an extra crunch on top.

Prep time: 15 minutes 

Cook time: 15 minutes 

Difficulty level ★

Makes 5 servings

Ingredients

For the Sauce 

100 grams of kale

50 grams of frozen peas

3 cubes of frozen spinach 

1 bunch of basil

½ a can of cannellini beans

1 veggie stock cube

2 tbs of garlic granules 

Salt and pepper to taste 

2 tbs of vegan pesto

1 tbs of oat milk 

1 tbs of veggie oil

1 tbs of lemon juice

Pasta 75g is one serving but this sauce recipe makes 5

For the Kale chips 

100 grams of Kale

A glug of oil 

Seasoning to taste

Method

For the pasta and sauce

Step 1 Strip the Kale of the stalk and add to a pot of boiling water along side the frozen peas, baisl and spinach and cook until all veg is defrosted and soft 

Step 2 While the veg is boiling blitz the cannellini beans with the pesto, salt, pepper, and garlic granules until smooth*

Step 3 once the beans are smooth and the veg is cooked blend with the stock cube, oil and oat milk until silky

Step 4 Cook the pasta in the water used for the veg + about 2 tsp of salt until at your preferred texture 

Step 5 Add the lemon juice along side 5 tbs of the pasta water and stir to combine

Step 6 Strain your pasta and stir in the sauce, top with kale chips, your favorite vegan cheese or maybe even nutritional yeast

* If you think your blender is overheating add in an ice cube to help cool it down

For the Kale Chips

Step 1 Strip the leaves of the stem of the kale and place onto a lined baking sheet

Step 2 Heat the oven to 200 C

Step 3 lightly drizzle your neutral oil over the kale and season to your liking

Step 4 Pop in the oven while its heating up for about 15 minutes or until the kale is crispy

This recipe makes about 5 servings but the sauce freezes well, so leave to cool before separating it into servings and freezing for another day. Doing this without the pasta will save precious freezer space and only add one extra step (cooking the pasta) for when you next want it.

Featured image credit: Spencer Haynes