This is one of my all-time favourite pasta dishes. It is quick, easy to prepare and budget friendly too, coming in at just 90p per portion. It can be eaten warm or cold, so perfect for serving as a main meal or packing into lunchboxes.
Not only is this dish a joy to eat, but it is packed full of nutritional goodness. It is high in protein, dietary fibre, minerals such iron, manganese, phosphorus, selenium, copper and calcium, antioxidants and vitamins A, C, E, K. This is the kind of pasta dish that leaves me ‘zinging’ on the inside.
For the green component of the dish I choose to use roasted broccoli (my favourite way to eat broccoli!), baby spinach or mixed baby salad leaves and edamame (soya) beans. These three greens are packed with nutrients and each brings its own unique flavours and textures to the dish.
Though not essential, when I have them on hand I also love to add some black olives and pan-fried tofu cubes to the dish, which add even more flavour and texture dimensions.
I also love to stir some hummus through the pasta. It might sound weird but the two work really well together! The hummus adds savoury flavour, more nutrients and helps prevent the pasta drying out. If you don’t have hummus on hand though, you can add a light drizzle of oil instead. Extra virgin olive oil is the best.
Before serving, dress this pasta dish with a generous drizzle of balsamic glaze. The rich tangy flavour of this drizzle really makes those greens pop and sing.
INGREDIENT COSTS
- 250g / 9 oz frozen broccoli florets (Tesco, 36p)
- 160g / 6 oz Conchiglie pasta (Tesco, 27p)
- 100g / ¾ cup frozen edamame soya beans (Tesco, 48p)
- 2 handfuls of baby spinach or mixed baby salad leaves (30g) (Tesco, 14p)
- 4 TBSP hummus (Tesco, 30p)
- Drizzle of balsamic glaze (Tesco, 25p)
Total cost: £1.80
Cost per serving: 90p
N.B. Prices listed are for May 2024. I use Tesco prices as that’s where I do my main grocery shop at the moment.
Super Greens Pasta with Balsamic Glaze
Ingredients
- 250 g / 9 oz frozen broccoli florets
- ½ TBSP oil (preferably olive)
- ¼ tsp salt
- 160 g / 6 oz Conchiglie pasta shells
- 100 g / ¾ cup frozen edamame soya beans
- 2 handfuls (30g) baby spinach or mixed baby salad leaves
- Drizzle Balsamic glaze
Optional extras
- Black olives
- Pan-fried tofu cubes
Instructions
- Preheat the oven to 210C (190C fan) / 410F.
- Arrange the frozen broccoli florets in a roasting pan. Place in the centre of the oven for 10 minutes, or until the broccoli has thawed. Tip the broccoli into a colander and drain over the sink. Slice any large pieces of broccoli in half. Return the broccoli to the roasting pan, lightly drizzle with oil and stir through. Add a light sprinkling of salt then roast for a further 10-15 minutes, until the broccoli has browned round the edges.
- Meanwhile, cook the pasta according to the instructions on the packet. 3 minutes before the pasta is ready, add the soya beans to the pan and bring back to the boil. Once the pasta is al dente and the beans are thawed, drain and return them to the pan. Add the hummus and stir through.
- Arrange in bowls with the roasted broccoli and the baby leaves, along with any optional extras. Drizzle on some balsamic glaze and serve.
- Any leftovers can be stored in an airtight container in the fridge for up to three days.
Notes
N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.
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If you try this Super Greens Pasta, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media and they’ll find their way to me. You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
With love,
