Creamy Green Pasta
Maybe it’s my Italian background or maybe it’s just because it’s delicious, but I’m personally a huge pasta lover! It’s so fun getting creative with different sauces and flavours and this is one I cerated with immune supporting ingredients in mind - garlic, chilli, shiitake mushrooms and lemon to be specific. This pasta is so fresh with the zesty lemon and there’s something so satisfying about the delicious creamy texture. I hope you love it as much as I do!
Creamy Green Pasta
Vegan | Gluten Free
Serves 2
Ingredients:
200g buckwheat pasta
Drizzle of extra-virgin olive oil, for cooking
1 clove garlic
½ tsp chilli flakes (optional)
1/2 zucchini, sliced
1 bunch asparagus, cut into 1-inch pieces
½ cup peas
5 shiitake mushrooms, sliced
Salt and pepper, to taste
½ avocado
½ lemon, juiced
1 tbsp extra virgin olive oil
1 tbsp dulse flakes (optional)
Method:
Start by cooking the buckwheat pasta in a pot of boiling water with a pinch of salt.
In a medium saucepan over low-medium heat, add some olive oil and the garlic. Sauté for 1-2 minutes, until it begins to golden.
Add the chilli flakes and zucchini and cook for 2 minutes.
Next, add the asparagus and the peas and cook for another 3 minutes.
Once the asparagus and peas are beginning to soften, add the shiitake mushrooms and cook for another 3-5 minutes until all veggies are softened and ready. Season with salt and pepper.
In a food processor, add the avocado, lemon juice and olive oil. Season with salt and pepper and blitz to combine. If needed, add a splash of water to thin it out a little bit.
Drain the pasta and add it to the pan with the vegetables. Remove from the heat and pour over the creamy avocado sauce. Stir to combine.
Top with dulse flakes and sprinkle over some extra chilli if desired.
Divide between two plates and serve warm.
