Picture this: a sunlit Italian countryside, a cosy family gathering, and a steaming plate of pasta so rich and creamy it practically melts in your mouth. This dish I’m about to share is a celebration of nature’s green goodness, a creamy spinach and basil pasta that’s both nutritious and utterly delightful.

Good For you!

Before we dive into the culinary details, let’s talk about why these ingredients are so good for you.

1. Spinach: Packed with vitamins, minerals, and antioxidants, spinach is a nutritional powerhouse. It’s an excellent source of vitamin K, vitamin A, and folate. Plus, its vibrant green color is indicative of its chlorophyll content, which helps with digestion and overall well-being.
2. Basil: This aromatic herb isn’t just for garnish; it’s a nutrient-dense flavor bomb! Basil is known for its anti-inflammatory properties, and it’s a rich source of vitamin K, vitamin A, and various essential minerals.
3. Cashews: Raw cashews add a creamy texture to our sauce. They provide healthy fats, protein, and essential minerals like magnesium and phosphorus.
4. Nutritional Yeast: This vegan cheese substitute not only adds a cheesy flavor but also brings a healthy dose of B vitamins to the table.
5. Garlic: Garlic is a natural immune booster and has been linked to various health benefits, including improved heart health.
6. Lemon Juice: A touch of lemon juice adds a burst of freshness and a dose of vitamin C, which is essential for skin health and the immune system.
7. Whole Wheat Spaghetti: Whole wheat pasta is higher in fiber and nutrients compared to regular pasta, making it a healthier choice.
8. Green Beans: These provide fibre and vitamins like vitamin C, K, and folate. They’re also low in calories and high in antioxidants.
9. Cannellini Beans: Rich in protein, fibre, and various vitamins and minerals, cannellini beans are a great addition to your meal.

Ingredients

• 60g raw cashews
• 2 cups fresh spinach
• 2 cups fresh rocket
• 20g fresh basil (approximately 1 cup loosely packed)
• 3 tablespoons nutritional yeast
• 2 cloves garlic, peeled
• 60ml vegetable stock
• 30ml lemon juice
• 225g dried whole wheat spaghetti
• 225g fresh thin green beans, trimmed and halved lengthwise (if desired)
• 100g sun-dried tomatoes, roughly chopped
• 1 400g can cannellini beans, rinsed and drained
• Sea salt and freshly ground black pepper, to taste
• 15g chopped pistachio nuts
• Crushed red pepper flakes (optional)

Servings: 4

Total Time: 25 minutes

Instructions

1. Begin by preparing the creamy basil pesto. Place the raw cashews in a bowl and cover them with boiling water. Allow them to soak for 30 minutes, then drain.
2. In a blender, combine the soaked cashews with the basil, spinach, rocket, nutritional yeast, garlic, vegetable stock, and lemon juice. Blend until you have a creamy and smooth pesto sauce.
3. In a large pot, cook the whole wheat spaghetti according to the package directions until al dente, adding the green beans during the last 2 minutes of cooking. Then, drain the pasta and beans, reserving 1 cup of the pasta cooking water.
4. Return the drained spaghetti to the pan, and add the prepared basil pesto, chopped sun-dried tomatoes and the drained cannellini beans. Toss everything together to coat the pasta and beans with the creamy pesto.
5. Gradually add the reserved pasta cooking water, a little at a time, to achieve your desired sauce consistency, tossing to combine.
6. Season the dish with salt and freshly ground black pepper to taste.
7. Serve the pasta hot, garnished with chopped pistachio nuts, and add a sprinkle of crushed red pepper if you desire a touch of heat.

Recipe Tips!

• Serving Suggestions: Elevate your dining experience with creative serving suggestions to make this Creamy Green Spaghetti with Beans a complete and satisfying meal. Pair it with a refreshing fresh salad for a delightful contrast of textures and flavours. Alternatively, warm up some crusty bread to create the perfect sidekick for dunking into this creamy goodness. The combination possibilities are as endless as your culinary imagination.
• Ingredient Alternatives: We understand that not everyone has access to every ingredient, so we’ve got you covered with alternative suggestions. If you can’t find cashews, almonds or macadamia nuts can step in brilliantly, lending a creamy consistency and a nutty undertone.
• Storage and Reheating Tips: Leftovers happen, and they’re a wonderful thing when it comes to this creamy green spaghetti pasta. To keep your creation fresh, simply store any remaining sauce and pasta separately in airtight containers in the fridge. When it’s time to reheat, a gentle simmer on the stovetop will do wonders to maintain the sauce’s flavour and texture. If you’re in a hurry, microwave in short intervals, stirring in between, to achieve that luscious, creamy consistency once again.
• Flavour Variations: We believe in the joy of experimentation in the kitchen. Encourage your inner culinary artist to flourish by trying different herbs or spices to customise the flavour of your sauce. Maybe a pinch of rosemary for earthiness or a dash of smoked paprika for depth? Even add the sun-dried tomatoes to the blender to mix into the sauce. The possibilities are endless, and your taste preferences are your guide. Additionally, explore various pasta shapes beyond spaghetti that harmonise beautifully with this creamy spinach and basil sauce, such as penne, fusilli, or even gnocchi for a delightful twist.

Comment, Like and Share!

Now that you’ve learned the secret to this creamy, green pasta delight, I’d love to hear your thoughts. What are your favourite ingredients to add to pasta dishes, or do you have any questions about this recipe? Share your feedback and suggestions in the comments below. Happy cooking!

Don’t forget to share your culinary creations with me through social media using the hashtag #TheHappyDiet and #EatSmileInspire, and stay tuned for more delightful recipes from around the globe!

Have you tried…?

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