A pasta dream in green!
Table of contents
About this Recipe
This Green Pasta with Peas and Broccoli recipe is one of those that seem complicated but are actually quick and easy to make. It requires minimal effort, yet the result feels like a rich, comforting dish. The creamy sauce blends perfectly with the pasta, coating every bite with a smooth and velvety texture.
Packed with vitamins, iron, calcium, and essential nutrients, it’s as nourishing as it is delicious. The combination of cashews, fresh greens, broccoli, and peas creates a balanced meal that fuels the body.
Light yet satisfying, it’s perfect for a wholesome lunch or dinner. Whether you’re short on time or just craving something warm and homemade, this dish is a go-to option.
Step-by-step short instructions
Ingredient Notes
Raw cashews create a rich, creamy base for the sauce, giving it a smooth, velvety texture without the need for dairy. Their mild, slightly sweet flavor blends well with the other ingredients, resulting in a well-balanced, luscious sauce that coats the pasta beautifully.
Nutritional yeast adds a cheesy, umami flavor to the sauce without using dairy. It also provides a boost of B vitamins.
Water determines the sauce consistency. Starting with less and adjusting as needed ensures the perfect creamy texture.
Spinach gives the sauce its vibrant green color while adding iron and other nutrients. It blends easily and has a mild flavor.
Parsley leaves provide a touch of freshness and complement the richness of the cashew-based sauce. Other herbs like basil or cilantro can be used for a different flavor profile.
Spaghetti or other pasta serves as the base of the dish. Any type works, including whole wheat, gluten-free, or even zucchini noodles for a lighter option.
Broccoli adds texture, fiber, and nutrients. Cutting the florets into thirds ensures even cooking and makes them easier to mix with the pasta.
Frozen peas contribute natural sweetness and a pop of color. They cook quickly and require no prep.
Lemon zest brightens the dish with a hint of citrus. It balances the richness of the cashew sauce.
Ground black pepper adds a bit of heat and depth to the flavor. Freshly ground is best for a more aromatic taste.
For the recipe: Nut Parmesan, which pairs perfectly with any pasta.
Recipe card with notes
Green Pasta with Peas and Broccoli
Equipment
- Blender
- large pot - for pasta, peas, and broccoli
- Strainer
- Wide pan - or using the pasta pot
Ingredients
- 1.5 cups raw cashews (see note 1)
- 1.5 tsp salt
- 2 tbsp nutritional yeast
- 1.5-2 cups of water
- 2 handfuls spinach
- 2 parsley stems (only leaves)
- 250 g spaghetti (or other kind of pasta or noodles)
- 1/2 broccoli head
- 1/2 cup frozen peas
- Zest of 1/4 lemon
- Grounded black pepper (by taste)
Instructions
- Blend the sauce: To a blender, add the sauce ingredients, starting with 1.5 cups of water. Blend until completely smooth on high power. The sauce should be liquid but not watery (note 2).
- Add the herbs: Add the spinach and parsley to the sauce and blend briefly for a few seconds until smooth. Small herb pieces are fine.
- Prepare the broccoli: Cut the broccoli florets from the stem, leaving a bit of stem but keeping mostly the florets.
- Cook the pasta and vegetables: Boil the pasta according to package instructions. Midway through cooking, add the broccoli florets and peas. Optionally, reserve some pasta water.
- Thicken the sauce: Over medium heat, pour the sauce into a pan and heat for 2 minutes, stirring slowly with a silicone spatula to prevent sticking. Add black pepper and lemon zest.
- Combine everything: Add the cooked pasta, broccoli, and peas to the pan. Stir everything together, coating the pasta evenly with the sauce.
- Serve hot with chili flakes on top and vegan Parmesan.
Video
Notes
- Soaking cashews before blending helps achieve a smoother sauce. You can soak them in room temperature water for 3 hours (or overnight) or boil them for 20 minutes. If using a powerful blender, soaking is optional but recommended.
- Adjust water consistency in the sauce depending on how thick or liquid you prefer it, and the pasta or noodles you’re using. If you’re not planning to use the sauce immediately, I recommend using more water. The sauce thickens after cooling but becomes saucy again after reheating.
- Store leftovers in an airtight container for up to 3 days, heating in the microwave. Also possible: storing the sauce in a separate container from the spaghetti, peas, and broccoli.
