Whole wheat pasta…WHERE HAVE YOU BEEN MY WHOLE LIFE?
I feel like I have been cheated. In life. Why did I not know about whole wheat pasta and its nutty flavour. It’s *always* al dente bite and it all round general goodness??
It’s okay though. we found each other and it will be a long and happy life for us going forward.
I’ve been trying to follow a plant based lifestyle for a few weeks now and it has been a steady progression. This recipe is great for a meat free Monday and easy enough to make for a big crowd. It will please the veggies in your book (wine) club and definitely satisfy the meat eaters too.
Quick green vegetarian pasta
250g Whole-wheat spiral pasta
500g long-stemmed broccoli
1 fresh red chilli, finely sliced (optional to taste)
2 big handfuls baby spinach (±100g)
½ jar Pesto Princess Rocket Pesto
Freshly grated hard cheese like Parmesan or Gruyere
A generous dollop of crème fraîche
Rocket to serve
1. Get a large pot of water to boil, rapidly. Add a teaspoon or two of salt (heavily salted water keeps pasta from sticking) and pop in your pasta. Stir once or twice to make sure it doesn’t stick. Cook for eight minutes.
2. After eight minutes, drop your broccoli into the pasta pot and let it cook for one minute. Strain the pasta and broccoli but reserve a little of the pasta water – about ½ cup.
3. Immediately add the baby spinach, Pesto Princess Rocket Pesto and fresh chilli (if using) and stir through – pop the lid back on and let it sit for a minute or two so the spinach can wilt and all the flavours can mingle. Add a little of the pasta water if you would like more of a ‘sauce’.
4. Serve in deep bowls with a generous dollop of crème fraiche, rocket and freshly cracked black pepper.
*This recipe was originally developed, styled & photographed for the lovely team at Pesto Princess*