Herbs and Spiced Green Pasta Sauce

 

Herbs and Spiced Green Pasta Sauce

By Namit Kathoria

 

Preparation time: 25 minutes

Cooking time: 15 minutes

 

Serves 6 portions

Ingredients:

150g any wholegrain pasta/spaghetti (eg buckwheat or kamut)

1 jar (200-300g) artichokes including the liquid

1 cup any combination of frozen peas, frozen beans or frozen broccoli (defrosted in boiling water)

2 tablespoons wholegrain spelt flour

1 white onion sliced

2 garlic cloves grated

1 small handful fresh spinach shredded

1 small handful fresh chard, stems removed and shredded

Olive oil for cooking

 

Blender mixture

1 cup raw cashew nuts (left in boiling water for 10 minutes and rinsed through)

5-6 tablespoons nutritional yeast, depending on how cheesy you want the taste to be

2 tablespoons chopped fresh basil plus more for garnish

2 tablespoons chopped fresh parsley plus more for garnish

2 tablespoons chopped fresh coriander plus more for garnish

2 tablespoons tamari sauce

Juice of ½ lemon

1-2 fresh chillies (deseeded if you want to decrease the heat)

1 cup oat milk

1 cup vegetable stock

¼ teaspoon sea salt

¼ teaspoon black pepper

1 teaspoon dried oregano

 

Preparation:

1. Boil the pasta or spaghetti according to the instructions. Defrost the green vegetables in boiling water. Leave the cashew nuts in boiling water for 10 minutes then rinse and drain them.
2. Add the cashew nuts to a blender with the nutritional yeast, the tamari, the lemon juice, the chilli, the oat milk, the salt, the pepper, the dried oregano and the fresh basil, parsley and coriander. Blend on a fast setting for about a minute.
3. Take a large pan or preferably a large wok. Heat up some olive oil on a medium to high heat adding one piece of the onion to the pan. Once it starts to sizzle, add in the rest of the onion. Cook for 4-5 minutes until the onion becomes translucent.
4. Add in the garlic and cook for about 30 more seconds until the aroma releases, stirring constantly to make sure it does not burn.
5. Now add in the spelt flour and mix through for about a minute or two until there are no lumps left.
6. Very slowly add in the blender mixture to the pan, stirring constantly to make sure again that no lumps appear.
7. Take to a boil, then lower the heat to simmer and cook for another 3-4 minutes until the mixture becomes nice and thick.
8. Add in the artichokes together with the liquid. Also add in the spinach, the defrosted greens, the shredded chard and simmer and cook for another 1-2 minutes.
9. Garnish with the fresh herbs and serve.
   
   

Did you know?

All green vegetables contain chlorophyll - some to a smaller and some to a greater extent. There are small studies that have been carried out which suggest that chlorophyll may help with decreasing your risk of developing cancer.

 

Where does your protein come from?

It comes from the cashew nuts, the nutritional yeast, the wholegrain spelt flour and the wholegrain pasta/spaghetti. 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.