

Green pasta with edamame and parmesan
Ingredients
- 1 spring onion, finely chopped
- 1 clove garlic, finely chopped
- 3 cups broccoli florets and chopped stalk
- ½ cup reduced-salt vegetable stock or miso (see tips)
- 4 cups rocketarugulaX leaves
- ½ cup grated parmesan
- 1½ cups wholemeal pasta
- ¾ cup edamame beans
- 2 cups baby spinach
- chilli flakes to serve (optional)
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Instructions
1 In a pot over medium-high heat, place spring onion, garlic, broccoli and stock with 1 cup water and bring to a simmer. Cover and cook for 5 minutes, until veges are just tender.
2 Remove from heat. Add rocket, half of the parmesan and stir. Using a stick blender, puree mix to make a smooth sauce.
3 While sauce cooks, make pasta according to packet instructions. Drain, reserving a little pasta water.
4 Add pasta to sauce along with edamame and spinach. Place over a low heat and combine. Toss to coat pasta, adding pasta water to loosen the sauce.
5 Serve pasta garnished with plenty of black pepper and remaining parmesan. Add chilli flakes, if desired.
Variations
Make it gluten free: Use gluten-free pasta and check stock or miso is gluten free.
HFG tip
Mix 1 tsp miso paste with ½ cup water instead of vegetable stock.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
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Calories 456 cal
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Kilojoules 1910 kJ
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Protein 31 g
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Total fat 13 g
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Saturated fat 4 g
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Carbohydrates 50 g
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Sugar 5 g
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Dietary fibre 18 g
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Sodium 320 mg
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Calcium 390 mg
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Iron 5.5 mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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