Some dishes are not only a feast for your taste buds, but also a feast for the eyes. Like this pasta with only green vegetables. It only takes 25 minutes to make, gets three servings of veggies, and tastes great.
Supplies:
- Whole-weat pasta
- Two cloves of garlic
- Spinach 200 grams
- 125 ml rice or almond milk
- 150 grams of garden peas
- 1 zucchini
- Juice of half a lemon
- 2 tablespoons Parmesan cheese
- 1 tablespoon of olive oil
- Casserole Order directly!
- Cooking pot Order directly!
Preperations:
Step 1:
Preheat the oven to 180 degrees. Cut the zucchini into slices and place them on a baking tray with a drizzle of olive oil and pepper and salt in the oven. After 10 minutes, add the garlic and cook for another 5 to 10 minutes until removed from the oven and set aside.
Step 2:
Place the pasta in a pan of boiling water and cook according to package directions. Drain the pasta once it is cooked and set aside.
Step 3:
Place the milk, spinach and salt in a saucepan over medium heat and cook until the spinach has wilted.
Step 4:
Add the roasted garlic and blend with an immersion blender until smooth – if adding cheese or nutritional yeast, add now. Then mix the zucchini and green 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.
