Denne Green Pasta Sauce is made with 5 plants to brings you vitamins and healthy fats from avocado, broccoli, spinach, and herbs.
I created this recipe because I wanted a way to incorporate more vegetables into our diet, a bit like what I did for my Pastasauce med skjulte grøntsager, Vegansk hummus wrapog Vegansk tacosalat. As someone who believes in the importance of balanced nutrition, I wanted to develop a pasta sauce that was not only tasty but also packed with nutrients.
This green sauce has become a favorite in my household, offering a delicious way to enjoy our “five a day” while satisfying our pasta cravings. And since we had broccoli just ready in our veggie garden, it was the perfect recipe!
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Green Pasta Sauce
Ingredienser
- 2 moden Avocado - no black spots on the flesh
- 1 håndfuld Baby spinat
- 1 Broccoli
- ½ kop Friske urter - Basil or Italian Parsley
- 3 Hvidløgsfed
- 1 stor Citron - juiced or about 2 tablespoons
- ⅓ kop Vegansk parmesan - or Nutritional Yeast
- 12 oz Pasta
- ½ teske Salt - or more, adjust regarding taste
- 1 ¼ kop Sojacreme - Or cashew cream. Coconut cream also works but this option makes the sauce sweet and adds a coconut flavor.
At tjene
- 1 at klemme Chili flager
- 1 Citronskal - from one lemon
- ⅓ kop Vegansk fetaost - smuldret
Instruktioner
- Bring water to boil in a large saucepan that fits the entire broccoli head and feet.
- Place the broccoli in the boiling water and blanch it for 2 minutes. It should be vibrant green but still firm, not mushy. Remove from the pan using a slotted spoon; don't discard the boiling water. Set the broccoli aside on a plate to let the steam out.
- Cook the pasta in the same boiled water. Cook the pasta according to the instructions on the packaging. Rinse it in a sieve under cold water. Set it aside.
- In a food processor, add the steamed, drained broccoli (head and feet), spinach, avocado flesh, garlic cloves, lemon juice, nutritional yeast or vegan Parmesan, salt, and dairy-free cream. If you use coconut cream the sauce tends to be sweeter and will taste like coconut!
- Blend until it forms a creamy sauce with small pieces of herbs and broccoli.
- Add the cooked pasta to a large pot, pour the green sauce over it, stir to coat the pasta, and bring the pan over medium-high heat.
- Simmer and cook for 10 minutes until warm and fragrant. Taste and add more salt, pepper, and chili flakes to taste.
- Serve with lemon zest, vegan feta cheese, and chili flakes.
Ernæring
Ingredienser og erstatninger
- Avocado – Choose ripe avocados without black spots. Frozen avocado chunks can be used as an alternative.
- Baby spinat – Fresh is best, but frozen spinach can be used if thawed and well-drained.
- Broccoli – Use fresh broccoli. Frozen florets can work in a pinch but may alter the texture slightly as they tend to be more mushy.
- Friske urter – I suggest Basil or Italian parsley. Cilantro or a mix of herbs can be used for variation.
- Hvidløgsfed – Fresh is best. Jarred minced garlic can be used as an alternative or even garlic powder.
- Citron – Fresh lemon juice is ideal. Bottled lemon juice can be used if necessary. We have plenty of ripe lemons in our garden, so the choice was easy!
- Vegansk parmesan or Nutritional Yeast – These provide a cheesy flavor. Store-bought or homemade vegan Parmesan can be used.
- Pasta – Any shape works. For a gluten-free option, use chickpea or lentil pasta.
- Salt – Sea salt or kosher salt work well. Adjust to taste.
- Sojacreme – Cashew cream or coconut cream can be used as alternatives. Coconut cream will add sweetness and coconut flavor.
- Chili flager – Adjust amount to preferred spice level. Cayenne pepper can be used as an alternative.
- Citronskal – Fresh lemon zest is best. Dried lemon peel can be used if fresh is unavailable.
- Vegansk fetaost – This is optional. Crumbled firm tofu seasoned with lemon and herbs can be used as an alternative.
How to Make Green Pasta Sauce
I love simple recipes and this one is no exception. Chuck all the ingredients in a food processor and add the sauce to your cooked pasta. That’s it!
Combine the cooked broccoli and all the sauce ingredients in the food processor.
Process until smooth and cook the pasta until al dente.
Pour the sauce on top of the pasta and cook again for a few minutes..
Serve warm with a pinch of salt, chili flakes, and a drizzle of olive oil.
Carines tips
To perfect your Lemon Broccoli Green Pasta Sauce every time I have tips for you:
- Save some pasta cooking water before draining; this starchy water can be added to the sauce if it needs thinning.
- For a smoother sauce, blend all ingredients except the broccoli first, then pulse in the broccoli to your desired texture.
- For meal prep, you can make the sauce ahead of time and store it separately from the pasta. When ready to serve, simply reheat the sauce, cook fresh pasta, and combine. This ensures the best texture and prevents the pasta from absorbing too much moisture during storage.
Dos the lemon juice go into the blender too, sorry I have re read a few times and cant see where to put the lemon juice 🙂
You are right, I forget to mention it. It goes in the blender. I updated the recipe card for you.
Loved it until I realized that soy cream was not sour cream. I spent 30 minutes in Whole Foods looking for soy cream and did not find it. I ended up reheating dish with some whole milk and shaved parm. Where can I find soy cream? Thanks.
You could always try a “Barista” version of oat, soy or almond milk – they are really creamy and heat stable. I use Silk or Earth’s Own. You can get them from any Whole Foods or through Amazon.
You can swap soy cream for canned coconut cream, or heavy cream if you use dairy in your kitchen. In my country (New Zealand), soy cream is in the fresh milk aisle, sold by Alpro.
When the recipe calls for “1 broccoli” does that mean one whole bunch? One stalk? One cup? Thanks for clarifying!
it means 1 broccoli head, feet removed
Just made this ! Delicious! I had to use coconut cream but it wasn’t sweet or taste of coconut. Loved it !
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