super spring greens pasta bake (Edit recipe)

Spring is finally here (hurray!) & as always it is very much needed. After what (always) feels like a long winter, we can finally start enjoying longer brighter days.. and if you eat seasonal like me, you will also be happy for all the beautiful veggies available in spring. So to celebrate spring, I have created a beautiful & fresh, super greens pasta bake packed with some of the best greens spring has to offer. One particular veggie I really want to add because it's super underrated & has amazing health benefits, is broad beans. They are chock full of nutrients & are an amazing source of fibre. They’re even thought to offer incredible health changes, such as improved motor function and immunity. They are also loaded with protein, in this dish alone they add 24g of protein. Pretty amazing huh? We are going to finish this dish off with simple, crunchy & delicious sourdough croutons, which we were obsessed with! I hope you are too.

10 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	564
Fat:	23 g
Carbohydrates:	70 g
Protein:	22 g
Cholesterol:	15 g
Sodium:	289 mg
Fiber:	11 g
Sugars:	13 g
Calculated per serving.

by theyogaplantkitchen

Serves: 4

Ingredients

2 Tbsp Olive Oil, or butter
1 pieces Leek, finely diced
300 grams Fava Beans (Broad Beans)
300 grams Asparagus, heads chopped off & stems finely diced
200 grams Frozen Peas
2 cloves Garlic, minced
1.5 tsp Dijon Mustard
30 grams Almond Meal/Flour
20 grams Nutritional Yeast
1 whole Lemon, juice
280 grams Pasta Shells
500 ml Cashew Milk
1 bunch fresh Basil
1 bunch Mint Leaves

garlic sourdough croutons

2 cloves Garlic, minced
2 Tbsp Unsalted Butter, plantbutter
3 pieces Sourdough Bread, thick cut, chopped into box shapes

to serve

1 Tbsp Almonds, chopped
2 Tbsp Dairy Free Pesto (click for recipe)
0.5 Tbsp Lemon zest

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1)preheat oven to 180c fan assisted
2)heat olive oil &/ or butter in a pan over a medium to low heat. Add the leek & sauté for 4 mins, stirring occasionally so they don’t stick. add the diced asparagus stems & continue to cook for a few mins.
3)Stir in the garlic & season with rock salt. Allowing to cook for a couple mins.
4)sprinkle in the ground almond and nutritional yeast, stir in the dijon mustard then slowly pour in the milk. add the broad beans & season with black pepper. allow to boil, then turn down to a simmer.
5)Cook pasta until al dente, before draining then adding 150ml of the water to the main pot.
6)stir in the peas, fresh herbs and a squeeze of lemon juice then turn off the heat. Use a hand blender to blitz some of the veggies, making it nice & thick but with some veggies still whole. Stir in the pasta, arrange the asparagus heads on top, pushing them in slightly & sprinkle over some chopped almonds.
7)bake in the oven for 20 mins until golden then remove. Sprinkle over some lemon zest & add some dollops of pesto.
8)for the croutons, chop the sourdough into large box shapes. Heat the butter & minced garlic in a frying pan over a medium heat. Add the sourdough chunks to the pan & toss together. Cook until evenly golden in colour on all sides.
9)enjoy!

Notes

you could add some plant-based cheese or regular cheese on the top before placing in the oven, if you fancy it! you could omit the croutons and serve with a side salad if you prefer a lighter dish