Want to try a relatively healthy pasta dish which won’t make you feel bad about the extra carbohydrates? This green pasta recipe is packed with essential vitamins – and is completely oil free! Add in your favourite green vegetables, to make it extra appealing to kids who are picky about their food.
2 ripe avocados
1 large clove of garlic
1 lime (just the juice)
Leaves of 5 sprigs of lemon thyme
2 tablespoons white balsamic vinegar
2 tablespoons water
2 teaspoons coconut palm sugar
1 teaspoon wasabi powder
1/2 teaspoon black pepper
1/2 teaspoon salt
250g conchiglie pasta
2 servings of fresh baby spinach
2 handfuls of peas
2 handfuls of edamame beans
1 handful cashews
1 spring onion
- To prepare the sauce, add the two avocados into a food processor along with the garlic, lime juice, lemon thyme, balsamic vinegar, water, palm sugar, wasabi powder, black pepper and salt. Mix until completely smooth.
- Boil pasta according to the instructions, then cool down by putting them aside and straining out the remaining water.
- Add the spinach, edamame, peas and sliced spring onion onto the pasta. Chop up the cashews and sprinkle them in a pinch of salt for extra flavour.
Recipe and image via Milking Almonds