Easy 15 Minute Plant-Based Green Pasta


This bright green penne meal by Deliciously Ella is made in a super silky spinach sauce. Bright green, flavorful and creamy, this recipe is a really yummy way of getting a good hit of vegetables.


2 portions of pasta
1 courgette, halved and sliced into half moon shapes
2 garlic cloves, peeled and roughly chopped
Juice of ½ lemon
200g fresh spinach, 5 cups
125ml almond milk (or any other plant-based milk), ½ cup
150g peas, frozen or fresh, 1 cup
Olive oil
Salt and pepper to taste
Optional: a teaspoon of nutritional yeast


1- Preheat oven to 180c (350f), fan setting.
2- Place the courgette on a baking tray with a drizzle of olive oil and salt, cook for 10 minutes. After 10 minutes, add the garlic and roast for another 5-10 minutes until golden. Once cooked, remove and leave to one side.
3- Put the pasta in a pan of boiling water and cook to the instructions on the pack. Once cooked, drain and leave to one side.
4- Place the almond milk, spinach, and salt in a pan over medium heat and cook until the spinach has wilted. Once wilted, add the roasted garlic and blend using a hand blender (or pour the sauce into a normal blender) until smooth – if you’re adding nutritional yeast, add it to your blender now.
5- Mix through the courgettes and peas, and cook for another 5 minutes. Finally, stir through the pasta and lemon juice before serving.

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