Courgette and Pea Pasta Bowl
- Prep: 5 Mins / Cook: 20 Mins
- Serves 2
- easy
A nutritious vegan pasta dish combining zucchini (courgette), peas, kale and thyme. Rich in vitamin A, C and protein its a fantastically healthy, low fat pasta recipe - ready in just 25 minutes and equally good as a lunch or dinner option!
Dairy Free High Protein Under 30 minsIngredients
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- Fusilli Pasta Fusilli Pasta 200g 2 cups
- Zucchini Courgette 2 2
- Vegetable Broth Vegetable Broth 500ml 2 cups
- Garden Peas Garden Peas 50g 1/3 cup
- Kale Kale 70g 1 cup
- Garlic Garlic 2 cloves 2 cloves
- Thyme Thyme 2 sprigs 2 sprigs
- Table Salt Table Salt 1/8 tsp 1/8 tsp
- Ground Black Pepper Ground Black Pepper 1/8 tsp 1/8 tsp
Instructions
- 1.Combine all ingredients in a pot over medium-high heat.
- 2.Bring to boil, then reduce to simmer and cook for 10 to 12 minutes or until pasta is cooked through.
- 3.Optional: Form a paste with broth and 1 tbsp cornstarch (cornflour) to thicken sauce if necessary (the starch from the pasta should do the trick though, depending on the type of pasta you use).
- 4.Season to taste and serve immediately.
Nutritional Information
- Calories:
478 - Fat:
2g - Sodium:
2882mg - Carbs:
94g - Sugar:
11g - Protein:
18g