Quick and Wholesome Green Spaghetti
Ingredients
- 500g spaghetti
- 2 Tbsp olive oil, divided
- 2 small-medium zucchini, thinly chopped
- 2 very large handfuls of kale or cavalo nero, stems removed and chopped
- 2 cloves garlic, peeled and crushed
- 1 handful parsley, stems removed
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- Black pepper to taste
- 2 Tbsp vegan cream cheese (optional)
Preparation
Bring a 5L pot of water to the boil, then salt and cook spaghetti as per packet instructions.
Heat a medium skillet, then add 1 Tbsp of the olive oil. Add zucchini and cook for around 3-4 mins, stirring occasionally. Add garlic and kale and cook a further 5 minutes or until zucchini has softened and kale is vibrant green. Add a splash of water if needed. Turn off heat.
Add cooked greens to a blender with the second 1 Tbsp olive oil and the remaining ingredients. Blend until smooth.
Once pasta has cooked, turn off the heat. Reserve 2/3 cup of the cooking water, then drain. Add green sauce to spaghetti with 1/3 cup of the cooking water. Combine well, adding extra cooking water as needed to loosen the sauce.
Serve immediately. Top with chopped walnuts or pecans, chili flakes, black pepper, and vegan Parmesan.
