Spaghetti in green sauce
Equipment
- blender
Ingredients
Ingredients:
- 100 g frozen peas microwave for 45s intervals until thawed
- 150 g fresh spinach
- Large handful fresh basil
- 3-4 spring onion greens
- 3 cloves of garlic
- 6-7 mint leaves(5tbsp)
- 100 g/5tbsp cottage cheese/yoghurt/cream cheese/soft silken tofu
- 150 ml cold water
- Juice of half a small lemon
- 1 tsp salt
- Cracked black pepper
- 400 g dried spaghetti
- 100-200 ml of the pasta cooking water
Instructions
Method:
- Place all of your ingredients except your dried spaghetti and pasta water, into a blender and blitz away until a slightly thick but pourable sauce
- Undercook your pasta by 1 minute to allow it to finish cooking in your green sauce
- Add your sauce to your pasta, followed by 100ml of pasta water, place on a medium heat and simmer for a further minute to allow the pasta to finish cooking and your sauce to emulsify. Add more pasta water if you need. I keep aside a few tbsp of sauce to spoon on top, but that's entirely up to you
- Add in any extra veg if using
- Serve up, top with a spoon of extra sauce, a drizzle of extra virgin olive oil if you wish, or cheese if desired!
Notes
Optional: add any other veg you like. I've thrown in some roasted red peppers which go brilliantly. You can throw in some roasted red onions, mushrooms, red chillies, black olives, you name it!