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You are here: Home / Recipes / Easy Ways to Extra Veg (and Fruit) / Five Greens Pasta

Five Greens Pasta

Published on April 20, 2010 by Helen 8 Comments
Last Updated on June 23, 2018

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Pasta with 5 greens-1

Ever since Kathryn wrote about her Greens with Tahini I have been craving some greensĀ  (as well as being jealous of the greens she has been getting in her veggie box).

On Sunday a friend and I went to Osterley Park and had a picnic, long walk and enjoyed the sun.Ā  It really was surprisingly warm for mid April. Ā Ā  Osterley is situated on the Heathrow approach path and due to the volcanic ash cloud it was very very odd indeed not to hear any planes.Ā Ā Ā  I have woken up early the last few days because there is no noise and its absence does feel quite strange, even though I live far enough East of Heathrow not to be disturbed by the planes.Ā Ā Ā  My first flat in London was above the circle line and the only time I ever really noticed the tubes was by their absence on strike days.

However there is a farm shop at Osterley which had a vast array of greens and more types of cabbages that I have ever seen.  I bought a beautiful purple tinged January King cabbage along with a pointed hispi, large bags of purple sprouting broccoli and spring greens and 3 leeks for £4.40.   I was utterly delighted with my greens and was keen to get home and cook them.

This is also my submission for Ruth’s ever popular Presto Pasta Night #160 hosted by Cynthia from The Kitchen Slave.

 

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5 from 1 vote

5 Greens Pasta

Inspired by Kathryn Elliott
Servings: 2
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time5 mins
Total Time10 mins

Ingredients

  • 2 large handfuls of mixed shredded greens per person.Ā Ā  I used a mix of:
  • January King Cabbage
  • Hispi Cabbage
  • Spring Greens
  • Purple sprouting broccoli
  • Spinach
  • Good glug olive oil
  • Smaller glug sesame oil
  • 1 heaped tsp tahini
  • 1 clove garlic - finely chopped
  • 1 tbs lemon juice
  • 1 tbs soy sauce
  • However much pasta you usually eat
  • Mixed seeds to serve

Instructions

  • Start cooking the pasta, once it is cooking wash all your shredded greens well, pour a kettle of boiling water over them to wilt them.Ā Ā  Put both oils, tahini and garlic in a large frying pan or wok and gently cook the garlic.Ā  When the pasta is about 1 minute off being done turn the heat under the wok right up and add the greens and cook for about a minute.Ā Ā Ā  Drain the pasta and add it to the wok along with the soy sauce and lemon juice.Ā Ā  Sprinkle the seeds over and add salt and pepper to taste.
  • This was so so good and impossibly healthy too.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
5 Greens Pasta
Amount Per Serving
Calories 287 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 541mg24%
Potassium 232mg7%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 3g3%
Protein 8g16%
Vitamin A 2085IU42%
Vitamin C 78.3mg95%
Calcium 74mg7%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Light Meal
Cuisine: Vegetarian
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Filed Under: Easy Ways to Extra Veg (and Fruit), Pasta, Quick & Easy, Vegan Recipes Ingredients: Garlic, Lemon, Lettuce, Oil, Purple Sprouting Broccoli, Sesame Oil, Soy Sauce, Spinach, Tahini, Vegetables

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    Recipe Rating




  1. the caked crusader

    5 stars
    I love hispi – shame it’s mostly dumbed down to being called “pointy cabbage” which doesn’t sound half as nice!

    Reply
  2. Heavenly Housewife

    5 stars
    What a lovely and summery pasta dish, it looks great. I love it that you used tahini. I love the flavour of tahini.
    *kisses* HH

    Reply
  3. Cynthia

    5 stars
    This looks like a perfect light summer dish and so healthy too! Thanks for submitting to Presto Pasta Nights!

    Reply
  4. Sarah @ Maison Cupcake

    That sounds so healthy, I could eat a big plateful without any shame. I always meant to visit Osterley Park when I lived in West London but it’s a bit of a trek now from Walthamstow!

    Reply
  5. Amber Shea @Almost Vegan

    5 stars
    That picture is gorgeous. What different greens you have across the pond! I’ve never heard of some of those.

    Reply
  6. Claudia

    5 stars
    What a great idea! I think I’ll try it, dumping all the greens into the pasta water the last few minutes. I’m always looking for new ways to deal with my CSA greens.

    Reply
    • Helen

      I have made it that way too Claudia. A chopped avocado thrown in at the last minute is delicious too.

      Reply
  7. [email protected]

    5 stars
    Mmm, this looks packed with veggie deliciousness..

    Reply

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