Green Power Pasta
As we enter into the luscious and warming month of August, making sure we get our greens in couldn’t be more important.
Chef George has us covered with a simple recipe that brings together healthy gut nutrition and visually stunning food that is guaranteed to make you smile!
What you’ll need:
Blender or Nutri-Bullet
Biggest bag of Spinach you can find (500g)
1/2 can of Haricot Beans
1 Red Onion
3 cloves of Garlic
1 red chilli (To taste)
Yeast Flakes (5g)
Olive Oil
Basil to garnish
Ice
Salt & Black Pepper
500g Rigatoni
Method:
Start by boiling water, during this time feel free to finely chop your onion, garlic and chilli.
Grab yourself a large mixing bowl and fill with your ice and cold water just under half way.
Once the water has boiled, carefully place all of your spinach into the water. We are blanching it so stick around for just a minute before transferring and placing into the cold ice water. Make sure to leave the now green boiling water on the stove.
Carefully throw your Rigatoni in the green boiling water for approx 10-11 minutes (Al Dente). If you’ve lost some water feel free to add some and return to boil beofre adding the pasta. While the pasta is cooking, let’s turn to your veg.
With your cut veg, lets add these to a medium heated pan and add some olive oil. Make sure to start with the onion, once this is lightly brown, add the garlic and chilli for just iver a minute, stirring gently (we dont want any burning). Season to taste here.
Transfer the contents of the hot pan to your blender, along with your now chilled spinach. (feel free to squeeze the spinch with your hands).
Add to the blender about 1/3 of your can of Haricot Beans, the Yeast Flakes and 1/2 cup of pasta water. Season heavily and blend until the contents turn a bold green.
Your pasta should be ready to strain. Let the pasta steam and add some more olive oil to a low/medium heated pan.
Pour in the contents of the blender and after 30 seconds gently pour in your Rigatoni pasta.
Stir in your pasta so it’s entirely covered. Season further to taste.
You’re ready to plate (or in our case bowl). Dress the dish with basil leaves (and basil flower where possible), cracked black pepper, squeeze of lemon and a dash of olive oil.
Enjoy!
