by Buffy Ellen 0 Comments

I’m always on the lookout for quick and easy mid-week dinner ideas, and this one is a true beauty. Basily, lemony, creamy, fresh, packed with greens, whilst still fulfilling all your pasta dreams - this is one big bowl of satisfying, comforting goodness.

We got back from our Matarangi-Te Kuiti-Taupo trip last Sunday, and after four weeks of the garden being left to its own devices, it had become completely overgrown with greenery. Not that I'm complaining! Our spinaches and basil had gone particularly crazy, so I knew straight away I wanted to convert them into a delicious healthy pasta dish. One that would redefine how you see your old friend (or foe) pasta.

SUPER GREEN SPAGHETTI WITH BRAZIL NUT PARMESAN - healthy, plant-based, vegan, vegetarian, dairy free, egg free, gluten free, wheat free, high protein, 15 minutes, edamame spaghetti, begoodorganics 1

Pasta is something that many of my clients and readers have become scared of, but it really is something that can be done in such a healthful way. I’d be gutted to have to say no to pasta for the rest of my days, it’s one of life’s true pleasures. So I want to be able to bring it back on the menu for you too with this recipe, whilst still having you feel 100% amazing.

    SUPER GREEN SPAGHETTI WITH BRAZIL NUT PARMESAN - healthy, plant-based, vegan, vegetarian, dairy free, egg free, gluten free, wheat free, high protein, 15 minutes, edamame spaghetti, begoodorganics

    Since we got back I’ve made this dish three times - it's such a winner. We had it again for dinner last night and, seeing as I’ve now almost obliterated our spinach patch, I threw in a handful of french-sliced green beans instead. So good! Yes this Super Green Spaghetti with Brazil Nut Parmesan is…

    • Done in under 15 minutes
    • High in protein
    • Lower in carbohydrates than regular pasta
    • Packed full of 4 different greens, and
    • The perfect meal for your mid-week dinner rush

    If you love your greens (or know you should be eating more of them), but still love your pasta (mama), you are going to love this easy dish. Try it out below and let me know what you think!

        Become a pasta master
        The key to a healthy pasta dish is...

        • (a) choosing a high vibing pasta that packs some serious nutritional punch, and
        • (b) getting your portion sizes right.
        I’ve talked previously about the perfect nutritional plate here, and always discuss this in detail with my one on one nutritional clients. Whilst every individual differs in their needs, goals and metabolism (and so I tailor this concept a lot in consultations), this post here will give you a pretty good idea of where to start.

          SUPER GREEN SPAGHETTI WITH BRAZIL NUT PARMESAN - healthy, plant-based, vegan, vegetarian, dairy free, egg free, gluten free, wheat free, high protein, 15 minutes, edamame spaghetti, begoodorganics

          The second part of becoming a pasta master is to choose a variety that’s truly awesome. Luckily these days we have a lot more options than were available 10 years ago, and often you can simply sub out a regular white wheat pasta with a wholegrain or wholemeal variety from the supermarket. Better yet, try some of my personal favourites, including these wholegrain spelt pastas here, these brown and red rice pastas here, or these bean/legume based pastas here.

          In this particular recipe I’ve used this delicious edamame bean spaghetti from Explore Cuisine (check it out here), which is really similar to traditional pasta in texture and taste, whilst being very high in protein (40%!) and lower in carbohydrates than most. But feel free to choose any wholegrain option from the above suggestions that takes your fancy.

          SUPER GREEN SPAGHETTI WITH BRAZIL NUT PARMESAN - healthy, plant-based, vegan, vegetarian, dairy free, egg free, gluten free, wheat free, high protein, 15 minutes, edamame spaghetti, begoodorganics

          I hope you give this deliciously creamy green pasta a go. It’s the perfect meal for your busy mid-week nights, and is great for batch cooking so you have dinner or lunch sorted for the next day as well. The Green Basil Tahini Sauce is incredible too, and you could easily double it so you have extra to drizzle on salads and vegetables in the coming days. It’s a lovely way to get a host of extra greens into your diet (and in your kids if you have them), without you even knowing.

          If you make this delicious Super Green Spaghetti with Brazil Nut Parmesan, I’d love to hear if it fulfils your pasta desires too! Leave me a comment below, take a pic and tag me over on Instagram (use @begoodorganics and #begoodorganics in the main caption so I don’t miss you), or share your pics over on my Facebook page here.

          We’re off for a morning walk, to enjoy some of that fabulous New Zealand summer sunshine. Wishing you a glorious weekend (it's a long one here in NZ!), and til next week stay happy and well.

          x Buffy-Ellen

          PS If you like this recipe, pin it on Pinterest, share it on Facebook or Twitter, or recreate it on Instagram - I love seeing what you're up to. And if you're not already subscribed to my weekly recipe emails, be sure to do that hereDon't miss my next video either by subscribing to my YouTube channel here.

          Super Green Spaghetti with Brazil Nut Parmesan

          SUPER GREEN SPAGHETTI WITH BRAZIL NUT PARMESAN - healthy, plant-based, vegan, vegetarian, dairy free, egg free, gluten free, wheat free, high protein, 15 minutes, edamame spaghetti, begoodorganics

          VeganVegetarianDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeOrganicCruelty Free

          Serves 4

          Takes 15 minutes

          Make with

          Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.

          Always use certified organic, local and fairly traded ingredients wherever possible

          200g spaghetti (I used this edamame spaghetti here)
          4 c spinach (finely sliced & packed)
          2 spring onions (finely sliced)
          2 c cherry tomatoes (halved)
          1/2 tsp sea salt

          Green Tahini Sauce
          1 c fresh basil (packed)
          1/4 c tahini
          1/4 c cashews
          1/2 c water (I like to use the pasta cooking water)
          1/2 c lemon juice (~3 lemons)
          4 cloves garlic
          1 tsp sea salt
          Freshly cracked black pepper, to taste

          1/4 c brazil nut parmesan, to top

          How to
          1. Cook pasta for 4 minutes, then drain and rinse briefly under cold water. Be sure to reserve 1/2 c cooking water - it'll make a huge difference to your sauce!
          2. While the pasta cooks, make up the brazil nut parmesan by blitzing all ingredients (see the full list here) in a blender until crumbly.
          3. Once your pasta is cooked, make the sauce by blending all sauce ingredients (including your reserved pasta cooking water) until smooth.
          4. Place the pasta back in the pan and turn the element onto a low heat. Add the sauce and spinach, cooking for just a minute or two until the spinach it very lightly wilted but still vibrant. 
          5. Finally, mix through the tomatoes and spring onions and then remove from heat. By doing this, you maintain all the nutritional benefits of the raw vege while lightly heating them - yum!
          6. Plate up your pasta into bowls, adding 1 tbsp of parmesan to each plus cracked black pepper and extra sea salt to taste.
          Notes
          • Feel free to substitute in your favourite wholemeal pasta options - wholemeal spelt pasta is just lovely, as is my favourite gluten-free wholegrain rice pasta. These options will also make this soy-free as well if you have allergies (my version above uses edamame bean pasta, which is made from baby soy beans - delicious).
          • If you don’t have basil, you can also use parsley here instead. Chives would be great in the sauce too, with parsley, or on their own. Coriander would be a lovely twist too. 
          • To make this nut-free, or if you don't have any cashews, simply replace the cashews with an equal measure of tahini. The Parmesan can be made nut-free by using coconut flour in the place of the brazil nuts.
          • Third time round I had almost run out of spinach, so threw in a handful of green beans instead - delicious! If you decide to use these, simply throw them in along with the spinach and make sure not to overcook them, leaving them with a fair bit of crunch.
          • The Green Tahini Sauce makes an amazing dressing on it’s own - make double so you have enough for salads for the rest of the week!
          • You can make this without the Brazil Nut Parmesan if you like, but it is truly AMAZING. The recipe I've linked to here makes a big batch, so you can store any leftovers in a glass jar in the fridge for up to two months. If you don’t have brazil nuts, you can make this with cashews too (my original version in the link), or macadamias if you can access them (and they’re not ridiculously expensive like they are in New Zealand).
          • Feel free to substitute in any of your favourite greens. I’ve tried spinach, green beans, spring onions and basil. But broccoli (just lightly blanched before adding, or cook it with the pasta for the last 2 minutes) would be amazing too. Cauli would also work well. Or thinly sliced zucchini. The world of leafy greens is your plant-based oyster! Get experimenting and let me know what version you try below!

          SUPER GREEN SPAGHETTI WITH BRAZIL NUT PARMESAN - healthy, plant-based, vegan, vegetarian, dairy free, egg free, gluten free, wheat free, high protein, 15 minutes, edamame spaghetti, begoodorganics

          SUPER GREEN SPAGHETTI WITH BRAZIL NUT PARMESAN - healthy, plant-based, vegan, vegetarian, dairy free, egg free, gluten free, wheat free, high protein, 15 minutes, edamame spaghetti, begoodorganics

          SUPER GREEN SPAGHETTI WITH BRAZIL NUT PARMESAN - healthy, plant-based, vegan, vegetarian, dairy free, egg free, gluten free, wheat free, high protein, 15 minutes, edamame spaghetti, begoodorganics

          PS - the lovely pink bowls, linen and cutlery I’ve used are from Citta Design.



          Buffy Ellen
          Buffy Ellen

          Author

          Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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