Super Greens Pasta with Balsamic Glaze
This Super Greens Pasta is one of my family’s all-time favorites – it’s quick, easy to make, and budget-friendly too! While best served warm, it can be eaten at room temperature too, so any leftovers are great for packing into lunchboxes.
Ingredients
- 250 g / 9 oz frozen broccoli florets
- ½ TBSP oil (I use olive)
- ¼ tsp salt
- 180 g / 6½ oz Conchiglie pasta shells
- 100 g / ¾ cup frozen shelled edamame (soya) beans
- 4 TBSP (60g) hummus
- 2 handfuls (30g) baby spinach or mixed baby salad leaves
- Drizzle Balsamic glaze
Optional add-ins:
- Pitted black olives
- Pan-fried tofu cubes
Instructions
- Preheat the oven to 210C (190C fan) / 410F.
- Arrange the frozen broccoli florets in a roasting pan and place in the oven for 10 minutes, to thaw. Transfer the broccoli to a colander and drain. Slice any large pieces in half, then return the broccoli to the pan. Lightly drizzle with oil, sprinkle with salt and stir through. Roast for 10-15 minutes, until the broccoli has browned round the edges.
- While the broccoli roasts, cook the pasta according to the package instructions. 3 minutes before the pasta is ready, add the soya beans to the pan and bring back to the boil. Once the pasta is cooked al dente and the beans are thawed, drain and return both to the pan.
- Stir in the hummus to evenly coat the pasta, followed by the baby leaves and roasted broccoli. Add in any optional extras.
- Arrange the pasta in warm bowls. Drizzle with balsamic glaze and serve.
Notes
tsp = teaspoon | TBSP = tablespoon.
Storage tips: Any leftovers can be refrigerated for up to 3 days.