Green Goddess Spaghetti

We all need a little less in our lives. Less of the distractions from the good stuff.

We carry that over in our cooking. Less of the distractions, the additives, the artificial, more of the honest, real flavours and food we can enjoy easily with friends and family.

This pasta dish is all about that. The recipe is vegan but feel free to add cooked sausage, torn chicken or flaked hot smoked or roast salmon. The kale can easily be replaced with broccoli, asparagus, spinach or any green vegetable depending on season.

 

serves 4-5

Ingredients

 Green Goddess sauce

2 cloves  garlic

80g toasted pine nuts (any nut will work)

½ bunch basil, picked

½ bunch parsley, picked

Zest & juice of 2 lemons

2 tbsp olive oil

1-2 tsp nutritional yeast (optional)

1 tsp chili flakes, optional

300g Coco Tribe natural yoghurt

 

½ bunch kale leaves, stripped from stalk, roughly torn

500g packet of your favourite pasta – spaghetti seems to work so well for this recipe

Salt, black pepper

Torn basil & roughly chopped parsley to serve

Extra virgin olive oil to drizzle

More chili flakes if desired

Method

Bring a large pot of water to the boil and lightly salt.

Meanwhile combine all the ingredients, except the yoghurt, for the Green Goddess sauce in a blender and make a puree. Stir this in to the yoghurt, season and set aside.

Cook the pasta in the boiling water according to packet instructions. Add the kale leaves in when 3 minutes remaining. Drain the pasta and kale through a colander, reserving ½ cup of cooking water. Put the pasta and kale back into the pot and stir through the Green goddess sauce. Using as much as you need to make a creamy sauce that clings to the pasta. Season with salt and pepper. Serve on a large shallow bowl with extra herbs, a generous splash of olive oil and chili flakes if desired.

Words and recipe Tom Walton

tedy altree-williams