Super Green Protein Pasta
This pasta is one that I love because it’s so fresh, nutritious and filling. It is also a great way to utilise any backyard basil and parsley.
Ingredients:
1 packet soba noodles1 head of Tuscan kale
1 broccoli head
5 crushed garlic cloves
1 juice of a lemon
1 cup fresh basil
Salt and pepper (to taste)
1 tsp of paprika
1 cup nutritional yeast
1 tbsp of olive oil
½ cup water
1 can organic chickpeas
1 cup fresh parsley
1 tbsp of apple cider vinegar
1 tbsp pine nuts
1 packet of buckwheat soba noodles
Method:
- Blanch kale and broccoli in boiling water for 2-3 minutes
- Boil the noodles for approx. 3 minutes and then drain setting aside
- In a blender, put in the blanched kale and broccoli and add the lemon, basil, nutritional yeast, parsley, apple cider vinegar, garlic, salt, pepper and olive oil. Add water in to mix well and make it smoother.
(Side note: depending on blender size, this may have to be done by adding bits at a time) - Add chickpeas to a heated pan with salt, pepper and paprika. Add the blended sauce in and then the pasta, stirring together.
- Serve and garnish with toasted pine nuts, basil and lemon. Enjoy!
Serves 3
