Eat Your Greens One-Pot Pasta

Less dishes to wash? Heck yes!

You know me. I like easy dishes mid-week. I especially like dishes that involve less work and less washing up. Add in extra veg and it's a winner.

This pasta dish is all about the greens. Edamame beans, peas and spinach.

I used frozen vegetables in this dish for quickness and let's face it the vegetables are picked and frozen so quickly, they're going to be much fresher than you are going to be able to buy unless you get your vegetables straight from the farm. Too many of the vegetables arriving on supermarket shelves spend large amounts of time travelling and in storage.

I cooked the pasta, then added the vegetables at the end of the cooking time. They don't need much time at all. Then I drained the vegetables with the pasta and popped it all back in the pot for a dollop of pesto and some seasoning. Bish, Bash, Bosh! .......and it's on the table in 12 minutes.

I used dairy free pesto from Sacla, that I keep in my fridge. I do prefer homemade pesto, but this is all about throwing together a healthy family meal using what I already have to hand.

It's a cheap dish too if you're watching your budget. I haven't priced it but the frozen vegetables were cheap as was the pasta. I only used some of the jar of pesto and a grating of veggie or vegan parmesan. Violife do a good vegan parmesan made from coconut milk that we really like, It has that tang and the right texture.

I can't say Cooper ate all his vegetables. His bowl did come back with a fair few greens in the bottom, but he had a fair try at it so I was happy.

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Eat Your Greens One-Pot Pasta

by Jacqueline Meldrum

October 27, 2016

An easy one-pot pasta dish packed with greens and cooked in 12 minutes flat. Great for midweek meals.

Ingredients

• 300g shell pasta
• 120g fresh spinach or 2 generous bundles of frozen
• 60g frozen peas
• 60g frozen edamame beans (soya beans)
• 3 tbsp pesto
• a good grinding of black pepper

Instructions

1. Cook the pasta according to the packet instructions until al dente.
2. A few minutes before the end of cooking add the frozen vegetables and stir in.3. When the pasta is cooked, drain it and the vegetables, then pop them back in the pan.4. Add the pesto and season with black pepper then stir well.5. Serve topped with a good grating of veggie or vegan style parmesan (optional).6. Enjoy!

Details

Total time: 12 mins
Yield: Makes 3 generous portions

If you like this pasta dish why not try my best pasta salad?