Vitality veggie pasta
Vitality veggie pastan is a dairy free recipe with 4 servings. This main course has 405 calories, 13g of protein, and 9g of fat per serving. For $1.43 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe from BBC Good Food requires pine nuts, chilli flakes, olive oil, and mushrooms. From preparation to the plate, this recipe takes around 25 minutes. 23 people have tried and liked this recipe. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is spectacular. Vitality Juice, Roasted Veggie Pasta Salad with Zucchini Lentil Pasta, and Vitality chicken salad with avocado dressing are very similar to this recipe.
Servings: 4
Ingredients:
1 small butternut squash, peeled, seeded and chopped into chunks
grated parmesan and chilli flakes to serve, optional
1 plump garlic clove, finely chopped
4 large field mushrooms, sliced
2 tbsp olive oil
250g pack pappardelle pasta
small handful pine nuts
250g bag washed spinach
Equipment:
frying pan
sauce pan
Cooking instruction summary:
Pour boiling waterinto a large saucepan, bring to the boil, then cookthe pasta according to pack instructions. When thepasta has 5 mins left to cook, tip in the squashand cook with the pasta for the remaining time.While the pasta is cooking,heat half the oil in a large frying pan. Sizzle the pinenuts in the oil until they start to colour, stir in thegarlic and cook for a moment just to soften. Addremaining oil, turn up the heat, add the mushroomand cook for 2-3 mins until they start to soften. Turnthe heat to maximum, add spinach to the pan andcook for 1-2 mins until completely wilted.Drain the pasta and squash,then mix in with the vegetables until everything’snicely combined. Bring the pan to the table and leteveryone help themselves. You could also pass roundgrated parmesan and chilli flakes if people want it.
Step by step:
1. Pour boiling waterinto a large saucepan, bring to the boil, then cookthe pasta according to pack instructions. When thepasta has 5 mins left to cook, tip in the squashand cook with the pasta for the remaining time.While the pasta is cooking,heat half the oil in a large frying pan. Sizzle the pinenuts in the oil until they start to colour, stir in thegarlic and cook for a moment just to soften.
2. Addremaining oil, turn up the heat, add the mushroomand cook for 2-3 mins until they start to soften. Turnthe heat to maximum, add spinach to the pan andcook for 1-2 mins until completely wilted.
3. Drain the pasta and squash,then mix in with the vegetables until everything’snicely combined. Bring the pan to the table and leteveryone help themselves. You could also pass roundgrated parmesan and chilli flakes if people want it.
Nutrition Information:
covered percent of daily need
