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Veganuary Month with Zerlina Mastin

January 22, 2018

Lunch – Green Pasta

 

Serves 2

 

200g wholegrain Fuseli pasta, 4 large broccoli spears, 100g fresh spinach leaves (or frozen spinach), 4 cloves of garlic, olive oil for cooking, ½ vegetable stock cube, a few generous tablespoons of walnut ‘parmesan’ (see recipe below).  

 

Note: walnut ‘Parmesan’ does not just add taste! Walnuts are a very good source of protein, healthy fats and several dietary minerals including iron, calcium and zinc. Wholegrain pasta also offers a good source of plant protein.

 

To make the pasta:

  • Chop the garlic finely and fry in a little oil until lightly browned

  • Chop the broccoli into very small pieces and add to the garlic

  • Add the fresh spinach leaves, and continue to stir for approximately 10 mins.

  • Add a few tablespoons of water (if required) and mix in the vegetable stock cube.

  • Add the wholegrain pasta to a pot of boiling water and follow the cooking instructions on the packet (approximately 10-12 minutes boiling time).

  • Once cooked, drain and add to the vegetable sauce. Stir in evenly.

  • Serve and sprinkle the walnut Parmesan over the pasta. 

Ingredients and method for walnut parmesan

1 cup walnuts, roughly chopped, 2 tablespoons of nutritional yeast flakes, pinch of salt to taste

  • In a small bowl, mix the walnuts, nutritional yeast, and salt together.

  • Lightly blend the mixture for 8-10 seconds.

  • Sprinkle over the pasta dish

Note: The walnut Parmesan can be kept in the fridge for about a week when placed in a covered container. Cashews or almonds can also be used instead of walnuts.

The next Recipe blog by Zerlina's will be released on Monday 29th January 2018.

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