Plant Based Mum Blog

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Recipe of the Quarter - Creamy Green Pasta 

It is such an exciting time in our household, as my husband and I recently announced to friends and family that we are pregnant with our second child! We are beyond thrilled!! I love researching and trying out new recipes for dinner, and now that I am pregnant again it is extra important to ensure I am getting a good amount of nutrients and protein into each meal. Healthy protein is so important for the development of baby’s cells, tissues and muscles and a range of vitamins also assist in baby’s overall growth and development. This creamy pasta dish offers a range of nutrients, and is one of my new favourites. 

Creamy Green Pasta 

Ingredients: 

  • 250g-350g buckwheat or spelt pasta

  • 1 punnet organic mushrooms, washed well

  • 2 large handfuls washed organic baby spinach

  • 1 cup washed organic broccoli

  • 1 cup frozen peas

  • 1 bunch of organic asparagus, washed and chopped

  • 1/2 cup parmesan cheese

  • 1 cup vegetable broth

  • 1 cup non-dairy milk of choice

  • 1 clove minced garlic

  • Pinch of salt

  • 1/2 teaspoon olive oil

  • Zest and juice of 1/2 lemon

Method:  

  • Add vegetable broth, non-dairy milk and pinch of salt to saucepan and bring to boil

  • Boil pasta in saucepan according to packet directions

  • Meanwhile, heat 1/2 teaspoon olive oil in large fry pan. Add garlic, frozen peas, mushrooms, asparagus and broccoli and stir until cooked (you can par-boil broccoli and frozen peas beforehand if you prefer)

  • Add cooked pasta to pan

  • At the last minute add baby spinach to pan and remove from heat, stir to combine ingredients

  • Add parmasen, lemon juice to taste, serve and enjoy.

Bon Appetit!  

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