High Protein Green Goddess Pasta
High Protein Green Goddess Pasta
Ingredients
- as needed water, for boiling
- 200 g kale
- 200 g spinach
- 300 g pasta, flat, wide noodles (e.g., pappardelle or fettuccine)
- 125 g shelled peas
- 3 tablespoons nutritional yeast, or vegan Parmesan
- 3 tablespoons hemp seeds
- 100 g vegan cream cheese, or silken tofu
- 250 ml pasta water
Instructions
- 1
Fill a large pot with water and place it on the stove over high heat. Bring the water to a rolling boil.
⏱️ 8 min
- 2
Once the water is boiling, add the kale to the pot.
⏱️ 1 min
- 3
Immediately after adding the kale, add the spinach to the pot with the kale.
- 4
Use tongs to blanch the greens in the boiling water until they are wilted, which should take about 1-2 minutes.
⏱️ 2 min
- 5
Carefully transfer the blanched kale and spinach from the pot into a blender cup.
⏱️ 1 min
- 6
Add the pasta to the same pot of boiling water and cook according to package directions until al dente.
⏱️ 10 min
- 7
To the blender cup containing the blanched greens, add the shelled peas.
- 8
Add the nutritional yeast (or vegan Parmesan) to the blender cup.
- 9
Add the hemp seeds to the blender cup.
- 10
Add the vegan cream cheese (or silken tofu) to the blender cup.
- 11
Ladle 1-2 scoops of the hot pasta water from the pot into the blender cup.
⏱️ 1 min
- 12
Secure the lid on the blender cup and blend until the mixture is completely smooth and forms a creamy green sauce. If the sauce is too thick, add a little more pasta water until desired consistency is reached.
⏱️ 2 min
- 13
Once the pasta is cooked, drain it thoroughly using a colander.
⏱️ 1 min
- 14
Return the drained pasta to the empty large pot.
- 15
Pour the freshly blended green goddess sauce directly over the pasta in the pot.
⏱️ 1 min
- 16
Use tongs to mix the pasta and sauce together until all the noodles are evenly coated with the vibrant green sauce.
⏱️ 1 min
- 17
Serve the creamy green goddess pasta immediately in bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Green Goddess Pasta
- as needed water, for boiling
- 200 g kale
- 200 g spinach
- 300 g pasta, flat, wide noodles (e.g., pappardelle or fettuccine)
- 125 g shelled peas
- 3 tablespoons nutritional yeast, or vegan Parmesan
- 3 tablespoons hemp seeds
- 100 g vegan cream cheese, or silken tofu
- 250 ml pasta water
Instructions
- 1
Fill a large pot with water and place it on the stove over high heat. Bring the water to a rolling boil.
⏱️ 8 min - 2
Once the water is boiling, add the kale to the pot.
⏱️ 1 min - 3
Immediately after adding the kale, add the spinach to the pot with the kale.
- 4
Use tongs to blanch the greens in the boiling water until they are wilted, which should take about 1-2 minutes.
⏱️ 2 min - 5
Carefully transfer the blanched kale and spinach from the pot into a blender cup.
⏱️ 1 min - 6
Add the pasta to the same pot of boiling water and cook according to package directions until al dente.
⏱️ 10 min - 7
To the blender cup containing the blanched greens, add the shelled peas.
- 8
Add the nutritional yeast (or vegan Parmesan) to the blender cup.
- 9
Add the hemp seeds to the blender cup.
- 10
Add the vegan cream cheese (or silken tofu) to the blender cup.
- 11
Ladle 1-2 scoops of the hot pasta water from the pot into the blender cup.
⏱️ 1 min - 12
Secure the lid on the blender cup and blend until the mixture is completely smooth and forms a creamy green sauce. If the sauce is too thick, add a little more pasta water until desired consistency is reached.
⏱️ 2 min - 13
Once the pasta is cooked, drain it thoroughly using a colander.
⏱️ 1 min - 14
Return the drained pasta to the empty large pot.
- 15
Pour the freshly blended green goddess sauce directly over the pasta in the pot.
⏱️ 1 min - 16
Use tongs to mix the pasta and sauce together until all the noodles are evenly coated with the vibrant green sauce.
⏱️ 1 min - 17
Serve the creamy green goddess pasta immediately in bowls.
⏱️ 1 min