![]() ½ large zucchini or 1 small, sliced into thin half moonsġ small broccoli, broken into small florets and stem sliced thinlyġ small can coconut cream or the solid top layer of a coconut milk ( more info here) And if you don’t fancy coconut milk/cream, you can use ordinary cream, Greek yogurt or a vegan alternative.ģ tbsp pickled capers (use the brine as well) If you’ve got some leftover white wine in the house, try adding a splash together with the garlic and onion. You can use frozen broccoli and spinach instead of fresh. If you don’t have all the vegetables at home, no worries, just use what you’ve got. Pea, Spinach & Broccoli Pasta (aka fifty shades of greens) They are also rich in fiber, made from complex carbohydrates, naturally gluten free and they come in many colours and shapes, which make it more fun for the kids to eat. ![]() We like them because they are nutritious alternatives to regular refined wheat pasta. Not only health food stores but also many supermarkets. More and more alternative pasta/noodle products made entirely from legumes (beans, lentils and peas) are popping up in stores. Not to mention, it is green and bring yet another shade to this dish! Our pasta of choice here is a green pea fusilli pasta which is gluten free but also adds protein. Because cooked spinach is: “The most horrible thing I have ever tasted in my entire life”. And if you are cooking for kids and are afraid that they will dream horrible nightmares from being fed too many vegetables, Elsa’s recommendation is skipping the spinach and add more peas. If you are a quick chopper, you can have dinner ready in less than 20 minutes. You just want to soften the vegetables up, not kill them. When making green vegetable dishes like this, remember not to cook it too long. The vegetables are cooked in coconut cream which also adds a little sweetness. We are using frozen peas and one whole broccoli, shaving the stem thinly and breaking the rest into small florets. It was my go-to dinner for one, ready in 12 minutes. Then I poured over a dash of cream and white wine before tossing in the cooked pasta. It reminds me of a pasta dish I used to cook back when I was living in Rome. One of my favourite things to buy from the local farm stands were cute baby zucchinis (and they were so cheap!) that I sliced and fried with onion, garlic, thyme, capers, fresh herbs and spinach. It ticks all the right boxes for a February recipe. This quick pasta dish with fifty shades of greens started out like that, with two hungry kids, half a package of pasta (made from legumes) and some leftover green vegetables (the ones on the photo obviously look a little less sad than the first time we made it). But it actually seems like the recipes from simple fridge and freezer findings that are whipped together quickly without a moment of planning, seem to spark just as much interest, even though they are very basic. We always feel quite content after having published one of those type of recipes. ![]() I always use the laptop but Luise insists on scribbling on small pieces of paper that often end up in the hands of the kids and their crayons (can somebody please tell that woman to put her fancy new Macbook to use!). Many of our recipes are well talked through and planned between the two of us. We write shopping lists, buy enough groceries so we can test cook them properly a few times and make sure to take down notes during the process.
0 Comments
Leave a Reply. |