Second pasta recipe in a row! This time around, the focus is on the green goodness of a sauce that comes with this dish. It’s quick like most of my mid week recipes and full of veggies 😍

When you have a busy work day, any dinner cooked within 30 minutes is a great help to not end up buying ready meals. I have been finishing quite late for the past few weeks and I don’t really have the energy or the brain power to slave around the stove I must say!😵

One pot pasta meals are one of the best way to get something quickly and the bonus is less washing up to do as well (without a dishwasher in my new house, this is definitely to take into account)! The pasta starch will thicken up the water to make a sauce too although, in this recipe, a smooth avocado will give the consistency to that green sauce.

Let me tell you how I make this:

My one-pot pasta verde with asparagus, kale and peas (V) 🥑🥬

Servings: 4

Time required: 30 minutes

Equipment required: large pot

Ingredients

• 300g of pasta of your choice (I use Trofie in this recipe)
• 100g of cavalo nero or traditional kale
• 250g of asparagus
• 1/2 cup of frozen peas for the sauce + 1/2 cup to stir in the sauce
• 1 large avocado
• 100g of lactose free Greek yogurt
• 10 Mint leaves
• 1/2 cup of grated cheddar cheese
• 1/2 lemon
• Handful of pumpkin seeds
• Salt/pepper
• Olive oil

Instructions

1. Put the kettle on to boil some water for the pasta
2. Add a bit of oil in the pot and heat it up to medium-high heat then add the chopped kale
3. Fry it for a couple of minutes then add the pasta and just enough boiled water to cover most of the pasta
4. Add a teaspoon of salt to the water and lower the heat to a gentle simmer then cover with a lid
5. Chop the asparagus in bite size and reserve the tips for the end of the cooking process
6. After 5 minutes, stir the pasta mixture, scrapping the bottom of the pan to avoid pasta sticking
7. Whilst it is cooking, prepare the sauce by blending the flesh of the avocado, the yogurt, mint leaves, 1/2 cup of peas, the yogurt and most of the cheese
8. Pour the sauce into the pasta and add the asparagus (without the tips) and peas then stir well
9. Cook for another 3-4 minutes whilst stirring the mixture and add a bit of boiling water when it starts to look a bit dry
10. For the final couple of minutes of cooking, add the asparagus tips and stir gently to avoid breaking them
11. Serve straight away with a dollop of yogurt on top, a drizzle of olive oil, generous squeeze of lemon, pepper and a sprinkle of pumpkin seeds
12. Enjoy!

It tasted fresh and sweet from the blended peas in the sauce and it was quite light thanks to using yogurt. Try it out, it’s so easy and packed with veggies!

Bon appetit!😁