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Pasta with green veg and beans

This simple pasta dish is great to make on a week night to feed the family! Thanks to Linda for sharing this recipe.

Dinner
Intermediate
Pasta
Time 45 mins
Skill Level Intermediate
On this page

Ingredients List

Serves 1
  • 350 g pasta
  • 500 g asparagus
  • 1 broccoli or 10 frozen florets
  • 1 zucchini
  • 1 avocado ripe
  • 200 g cashew nuts or brazil nuts or almonds
  • lemon juice to taste
  • flaxseed oil
  • soy milk or any other plant based milk
  • 2 garlic cloves
  • basil
  • 1 butter beans can of
  • 1-2 tbsp nutritional yeast
  • 1 tbsp tomato puree
  • 1 tsp mixed herbs
Metric - US Imperial

Instructions

  1. Start by washing the vegetables and then cut the asparagus into small pieces and chop off the hard ends. 
  2. Mince the courgette into small pieces
  3. Put the asparagus, courgette and broccoli into a pan with a bit of water and steam for about 8 minutes until it is hot but not too soft.
  4. Add some slat and pepper and continue to cook until soft.
  5. For the sauce, add your chosen nuts and garlic into a food processor and mince until fine. Add the avocado, lemon juice, basil, yeast, a dash of flaxseed oil and a dash of milk until you get a creamy pesto sauce. 
  6. Cook the pasta according to the package. 
  7. Heat the beans in a sauce pan with the tomato puree and mixed herbs. 
  8. Mix the green veg and beans through the pasta, place in a bowl and then top with sauce.