Green Veggie Sauce Pasta
Try this Green Veggie Sauce Pasta recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
pescatarian
- salt and pepper to taste
- sauce
- pasta:
- 300 g noodles
- 1 clove of garlic chopped
- 200 ml water
- 200 ml plant milk (i used soy milk)
- 2-3 tsp crunchy peanut butter
- 2-3 tsp veggie stock
- 2 tsp starch flour
- 1/2 courgette
- 1/2 leek, sliced
- 1 cup of peas (100g)
- Carbohydrate 108.9364 g
- Cholesterol 126 mg
- Fat 6.7552 g
- Fiber 5.5449999409914 g
- Protein 22.5686 g
- Saturated Fat 1.7889 g
- Serving Size 1 1 Serving (259g)
- Sodium 465.762897092953 mg
- Sugar 103.391400059009 g
- Trans Fat 1.04343 g
- Calories 588 calories
Steam garlic and leek in water or coconut oil in a pan for about 5 minutesCook the pasta following pack instructionsMeanwhile, blend your other ingredients, water,milk,courgette,veggie stock, starch flour, and peanut butter until smooth. I use a blender but hand blender works well tooStir into your pan and bring to a boil. Reduce heat and simmer until leek is nearly doneAdd the peas and simmer for 2 minutesDrain the pasta and toss through the sauceServe in bowls topped with parsley if you likeEnjoy!
