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.
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.
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…
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...
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.
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.
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Takes 15 minutes
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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
PS - the lovely pink bowls, linen and cutlery I’ve used are from Citta Design.
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