Some dishes are not only a feast for your taste buds, but also a sight for sore eyes. Such as this pasta with only green vegetables. It takes just 25 minutes to make, gets three portions of greens in and tastes delicious.
Whole grain pasta (of your choice)
Two cloves of garlic
Spinach 200 grams
125 ml almond milk rice
150 grams of garden peas
Juice from half a lemon
2 tablespoons of Parmesan cheese or nutritional yeast
1 tablespoon of olive oil
Preheat the oven to 180 degrees. Slice the zucchini and place on a baking tray with a dash of olive oil and salt and pepper in the oven. Add the garlic after 10 minutes and bake for another 5 to 10 minutes until you remove it from the oven and set it aside.
Put the pasta in a pan of boiling water and cook according to the instructions on the package. Once cooked, drain the pasta and set aside.
Put the milk, spinach and salt in a pan over a medium heat and cook until the spinach has wilted.
Add the roasted garlic and mix using a hand blender until smooth- if you add cheese or nutritional yeast, then add it now. Then mix the zucchini and peas into the sauce and cook for another 5 minutes. Then stir the pasta through the sauce and finally add the lemon juice before serving.