Green pasta with edamame and parmesan
- 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)
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.
Make it gluten free: Use gluten-free pasta and check stock or miso is gluten free.
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)
Total fat 13g
–Saturated fat 4g
Dietary fibre 18g
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