Super Greens Anti-Inflammatory Pasta
- Chloë's Kitchen
- Sep 23, 2024
- 2 min read
This super greens pasta is the simplest and most delicious pasta I’ve ever made! It’s ready in 15 minutes and it’s packed full of cancer fighting anti-inflammatory nutrients from the kale (cavolo nero) + spinach along with the garlic & walnuts! If you’re craving pasta, you’ve got to try it immediately. It’s comforting and nutrient rich. Perfect for this time of year when the weather has turned slightly and you need a light sweater in the evenings. You could even throw the sauce in to a risotto or on to some warm beans instead if you want to skip the pasta. And it would be incredible over zucchini noodles too! You can top it with vegan parm like I did or real shaved parm + even some burrata with an extra drizzle of that gorgeous olive oil by @getgraza. Then top it off with some fresh basil and another scrunch of black pepper. Heaven in a bowl and amazing if you are leading an anti-inflammatory diet post cancer like me or just looking to eat clean! 🌱
1 box pasta of choice: either slow dried bronze aged, lentil or chickpea pasta for extra protein or a gluten free brown rice pasta which is what I am using by @jovialfoods
1 bunch of Cavolo Nero (organic lacinato kale)
1/2 bag (around 2 cups) organic spinach
3 cloves garlic
Zest and juice of 1 lemon
3 tbsp Nutritional yeast (or Parmigiano Reggiano if you aren’t lactose intolerant like me)
1/2 cup raw walnuts (or cashews)
Salt/pepper to taste
Lots of olive oil (around 1/2 a cup)
1 cup reserved pasta water
Boil and generously salt water in a large pot or Dutch oven.
Once boiling, add in your chopped kale and the spinach + garlic cloves.
Scoop out the greens as soon as they are wilted. About 1-2 minutes.
Add all your greens and garlic cloves in to a blender.
Now use the water from the greens for your box of pasta of choice. I used @jovial gluten free brown rice spaghetti but you can use anything you like.
Then add in your other ingredients to the blender with your greens. Lemon zest, lemon juice, nutritional yeast, walnuts, olive oil, salt and pepper. You could even add in some red chili flakes if you want a little kick.
Blend until smooth.
Once al dente, drain your pasta, reserving a cup of pasta water.
Add it back in to the pot and pour over your super greens sauce with your reserved pasta water. Stir to combine.
Serve in a bowl and add over some fresh basil and freshly grated vegan or regular parm with an extra drizzle of olive oil.
Enjoy this delicious guilt free treat!
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