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5 from 1 vote

5 Greens Pasta

Inspired by Kathryn Elliott
Servings: 2
Prep Time5 mins
Cook Time5 mins
Total Time10 mins


  • 2 large handfuls of mixed shredded greens per person.   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


  • 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.   Put both oils, tahini and garlic in a large frying pan or wok and gently cook the garlic.  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.    Drain the pasta and add it to the wok along with the soy sauce and lemon juice.   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.
Calories: 287kcal | Carbohydrates: 28g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 541mg | Potassium: 232mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2085IU | Vitamin C: 78.3mg | Calcium: 74mg | Iron: 1.6mg
Course: Light Meal
Cuisine: Vegetarian