30 min · 1 serving · @The Doctor's Kitchen
Freezer Greens Lentil Pasta
Lentil pasta tossed in a silky blended sauce of peas, broad beans and spinach with fennel and chilli, topped with basil, pistachios and parmesan.
Nutrition per serving
- 650 kcal
- 32 g protein
- 79 g carbs
- 23 g fat
Ingredients
- 100 g shallots, finely diced
- 1 tbsp extra virgin olive oil
- 80 g frozen peas
- 80 g frozen broad beans
- 80 g frozen spinach, thawed and squeezed
- 1 tsp fennel seeds
- ½ tsp dried oregano
- ¼ tsp red chilli flakes
- 125 ml vegetable stock
- 60 g lentil pasta
- 5 g fresh basil, torn
- 10 g pistachios, roughly chopped
- 10 g Parmesan cheese, grated
Steps
- Cook the shallots in the oil over medium heat for 7-8 minutes until sweet and lightly coloured.
- Add the peas, broad beans, spinach, fennel, oregano, chilli and seasoning and cook 2-3 minutes.
- Pour in the stock and simmer for 5 minutes, then blend two-thirds of the mixture until smooth.
- Boil the pasta until al dente.
- Combine the pasta, blended sauce and remaining vegetables and cook 1-2 minutes.
- Finish with basil, Parmesan, pistachios and a pinch of chilli.
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