Main Meals

Ella’s go-to green pasta

Serves 2

Difficulty Easy

Prep Time 15 minutes

"This is the kind of meal I cook both for myself and my kids on repeat. The whole family love it, it’s especially quick to make and it’s still loaded with veg. Using edamame, peas and cashews really ups the plant protein too, so you’ve got almost 20g per serving. I’ve popped it in the lunch chapter, as it’s a great hot, filling option when you’re at home, but it works brilliantly as a midweek supper too." – Ella Mills

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Ingredients

Method

2 servings of pasta (about 75g per person), I use wholewheat
100 g frozen peas
100 g frozen edamame
50 g baby spinach, roughly chopped
sea salt and black pepper, to taste

For the herby green sauce:

50 g cashews
75 ml oat milk
1 T olive oil
½ t Dijon or wholegrain mustard
1 lemon, zested and juiced
10–15 g coriander, finely chopped, plus extra to serve
10–15 g dill, basil or parsley, finely chopped, plus extra to serve
25 g baby spinach
sea salt and black pepper

Method

Ingredients

1. Cook the pasta in boiling water with a pinch of salt, according to the instructions on the pack. Add the frozen peas, edamame and spinach for the last minute or two, so that the veg is tender and the spinach has wilted. Drain and leave to cool for a minute or two, then put everything back into the pan.

2. While the pasta cooks, make the sauce. Simply put all the ingredients into a high-speed blender with a generous sprinkling of salt and pepper and blitz until you have a smooth sauce. Add an extra splash of milk or olive oil if needed to get it to a consistency you like and check the seasoning.

3. Pour the sauce over the pan of pasta and mix until it’s coated. This can be served warm or cold, depending on the time of year and your preference. Season to taste and serve with an extra drizzle of olive oil and the extra herbs.

To make it nut-free, simply swap the cashews for sunflower seeds; it’s just as delicious.

c. Ella Mills. Extracted from DELICIOUSLY ELLA: HEALTHY MADE SIMPLE by Ella Mills, to be published by Yellow Kite on 4th January 2024. Photography Sophia Spring © Hodder & Stoughton 2024.

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