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Quick green pasta

Many people have got more time to spend in the kitchen right now, but spare a thought for the many that don't! I have discovered that there are two broad categories of people at the moment: those that are not working and have got bags of spare time, and those that are still working, trying to homeschool, do errands for shielding relatives and additional housework. Of course, many people fall somewhere between these two.

For those that are time-poor at the moment, here is a quick sauce that I made to turn a pasta supper into a nutrition-packed dish. I based it on a recipe from Deliciously Ella and this meal fed my family of five.

Boil a 500g packet of pasta (I used wholegrain pasta) according to the packet instructions. Six minutes before the end of cooking time, add about 500g frozen broccoli and a couple of minutes later, 300g frozen peas.

In a food processor (I used my nutribullet, but you could also use a stick blender), put 100g baby spinach, 3 small or 2 medium avocados, about 100g of nuts ( I used almonds, but on another occasion I have used Brazils), a handful of fresh basil, 4 tbsp olive oil and a squirt of lemon juice. Blend this till it is a smooth and creamy sauce.

Drain the pasta, broccoli and peas, then stir in the sauce, and that's it! This meal contains complex carbohydrates, healthy fats, fibre, protein and a plethora of micronutrients, including vitamins A, C and E, potassium and magnesium.

©2020 by Esther Donoff Nutrition