Recipe courtesy of Mary McCartney
Creamy Green Pasta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 575
- Total Fat
- 21
- Saturated Fat
- 9
- Carbohydrates
- 78
- Dietary Fiber
- 12
- Sugar
- 11
- Protein
- 24
- Cholesterol
- 37
- Sodium
- 1118
- Total: 20 min
- Active: 20 min
Ingredients
Pasta:
Flaky sea salt and freshly ground black pepper
14 ounces (400 grams) tagliatelle or pasta of your choice
1 tablespoon olive oil
1 leek, trimmed, rinsed and finely chopped
5 ounces broccoli (1/2 head), cut into bite-sized florets
1 cup frozen peas, thawed
6 ounces frozen spinach, thawed and finely chopped (4 pieces)
2 tablespoons B12 nutritional yeast flakes
2 1/2 cups unsweetened plant-based single cream (light cream)
Zest of 1 lemon
Toasted Breadcrumbs:
2 tablespoons extra-virgin olive oil
2 slices stale bread, processed to fine crumbs
Flaky sea salt and freshly ground black pepper
1/4 cup fresh flat-leaf parsley leaves, finely chopped
Directions
- For the pasta: Bring a large pot of salted water to the boil. Cook the pasta as per the package instructions (10 to 12 minutes).
- For the toasted breadcrumbs: Heat a large sauté pan over medium-high heat and add the extra-virgin olive oil. Once hot, add the breadcrumbs, along with a good seasoning pinch of salt and pepper, and fry, stirring frequently, until golden and crisp, about 3 minutes. Now stir in the chopped parsley and tip out into a bowl. Set aside.
- Now add the olive oil to the same pan, then add the chopped leeks and broccoli florets and sauté until just cooked through, about 4 minutes. Stir in the peas, chopped spinach and B12 flakes.
- Remove the pan from the heat and stir in the plant-based cream. Return the pan to the heat and season with a big, generous pinch of sea salt and a generous helping of black pepper. Add the zest of the lemon.
- Drain the cooked pasta and add to the pan, tossing to coat in the sauce. Sprinkle with the crispy breadcrumbs and serve.