Creamy Spinach Kale Zucchini Spaghetti

 Creamy Spinach Kale Zucchini Spaghetti

 

By Namit Kathoria

 

Preparation time: 20 min

Cooking time: 25 min

 

Serves 6 people.

Ingredients:

300g any wholegrain spaghetti or pasta e.g. buckwheat spaghetti

 

2 tablespoons olive oil

3 tablespoons nutritional yeast

250-300g defrosted frozen spinach /fresh spinach

1 pinch sea salt

50-100g kale

1 medium zucchini finely chopped

3 garlic cloves chopped roughly

1 large/ 2 medium red onions sliced roughly

2 – 2 ½ tablespoons tomato puree

1 jar (500g) passata

½ teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 cup raw cashews (leave in boiling water for 15 min)

1/8 teaspoon cayenne pepper

1 cup vegetable stock

1 teaspoon brown rice miso paste

 

Garnish with fresh parsley, fresh basil and fresh ground black pepper

 

Preparation:

1. Cook the pasta according to the instructions.
2. Heat up 1 ½ tablespoons of the olive oil on a medium to high heat adding in one slice of onion. When the slice starts to sizzle add in the rest of the onion and cook for about 4-5 minutes.
3. Then add in the garlic and cook for about 30 seconds, stirring constantly do it does not burn.
4. Then add in the tomato puree, the passata, the cayenne pepper, the miso paste, the dried basil, the dried oregano and the black pepper. Stir through and lower to a simmer as soon as it starts to boil.
5. Simmer for about 10 minutes.
6. Whilst the mixture simmers, take another pan and add in a pinch of sea salt, ½ tablespoon of the olive oil, the kale and the zucchini. Cook for about 5-7 minutes, constantly stirring until the kale starts to wilt. Then switch the heat off and set aside.
7. Check on the tomato mixture. Once it has started to thicken a bit, add in the spinach and the nutritional yeast.
8. Add the tomato mixture to the drained cashew nuts and place into a blender. Blend for about 30 seconds to a minute on a high setting. Then add the mixture back to the saucepan and reheat it if you want to serve it hot.
9. Pour the sauce on top of the wholegrain pasta and then add on the zucchini and kale mixture.
10. Garnish with fresh parsley, fresh basil and fresh ground black pepper.

Where does your protein come from?

It comes from a mixture of the wholegrain pasta, the cashew nuts and the nutritional yeast. All of these are good sources of protein.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.