Salad-bag pasta
This is the quickest pasta ever, with the sauce taking less time to make than the pasta takes to cook! It can be made with a variety of leafy greens for maximum iron and there is absolutely zero skill required. Throwing the almonds into the water might seem a little crazy, but it softens them up and adds body to the sauce. You can slip their skins off after boiling if you prefer, but it's not essential. To make this extra creamy, try stirring in a couple of tablespoons of ricotta before serving. This is also a great recipe to use that special olive oil you've been saving, as you can really taste it.
Fiber: 7.8g
Protein: 20g
Plant points: 6.5
Overview
Prep time
2 mins
Cook time
15 mins
Serves
4
Ingredients
500g (18oz) fusilli, farfalle, or penne
2 garlic cloves, peeled
60g (2oz) whole almonds
250g (9oz) watercress, spinach and/or rocket (arugula) (or use cavolo nero or savoy cabbage, stems removed)
125g (1⁄2 cup/4 1⁄2oz) extra-virgin olive oil, plus extra for drizzling
4 tbsp grated Parmesan (or use vegan alternative), plus extra to serve
3 tbsp toasted pumpkin seeds
3 tbsp toasted sunflower seeds
Sea salt and freshly ground black pepper
Method
Step
Bring a big pan of salted water to the boil and cook 500g (18oz) fusilli, farfalle, or penne according to the packet instructions. Scoop the pasta into a colander using a slotted spoon and return the pan to the boil.
Step
Add 2 garlic cloves (peeled) and 60g (2oz) whole almonds to the water and simmer for 2–3 minutes until the garlic is just tender, then add the leaves. Push the leaves under the water so they're just submerged, then drain into a sieve (strainer). Transfer the wilted leaves, garlic, and almonds to a blender or food processor (you can also use an electric hand-held blender), add 125g (1⁄2 cup/4 1⁄2oz) extra-virgin olive oil and 4 tbsp grated Parmesan, then blitz to a bright green purée. Season to taste with salt and pepper.
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