Homemade Green Pasta
A two-in-one recipe for homemade green pasta a delicious whole-food vegan pasta sauce.
Equipment
- High-speed blender if making the sauce
- Scissors
Ingredients
- 1 cup all-purpose flour or pasta flour
- 4 cups greens I used spinach and kale
- 2 tbsp extra virgin olive oil
For the sauce (optional)
- 1 handful greens heaping, I used parsley
- 1 clove garlic
- ½ cup water
- 2 tbsp cashews or sunflowers seeds
- ½ cup edamame thawed
Instructions
- If making your sauce, prepare it first. In a blender, add the greens, garlic, water, cashews and edamame, and blend until smooth.
- For the pasta, in a food processor, add the flour, greens and oil. Process until you achieve a “dough ball”.
- Transfer to a floured surface, and knead for a couple of minutes, forming into a flat disk shape.
- Bring a large pot of water to a boil, then using scissors, slice the disk into approximately 1 inch long “noodles”. Transfer to the boiling water, and cook for 4 to 5 minutes, until soft.
- Once cooked, transfer to a pan over medium heat with the sauce. Combine everything and then serve with black pepper, red chili flakes and vegan parm as desired.
Nutrition
Calories: 236kcal | Carbohydrates: 29.1g | Protein: 6.9g | Fat: 10.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.6g | Trans Fat: 0.003g | Sodium: 17.1mg | Potassium: 240mg | Fiber: 2g | Sugar: 0.8g | Vitamin A: 568.1IU | Vitamin C: 13mg | Calcium: 27.6mg | Iron: 2.6mg