1 Tbsp (15 mL)olive oil
4cloves garlic, thinly sliced
2stalks green onion, thinly sliced
1fresh jalapeño, seeded, minced
1 tsp (6 g)salt
1½ cups (201 g)frozen green peas
⅔ cup (127 g)frozen spinach
½ tspdried basil
¼ tspdried oregano
¼ tspdried mint leaves (optional)
4 cups (384 g)dry fusilli pasta
1 cup (240 mL)soy cooking cream
- Prepare the leek by cutting off the root and the overly fibrous green top. This can be discarded or saved for homemade vegetable stock. Cut the leek in half, wash in between the layers, and then thinly slice the leek.
- Cut the stem off the head of broccoli. Cutaway the fibrous outer layer of the stem. Chop the remaining stem into bite-sized pieces. The green tops of the broccoli can be cut into small bite-sized pieces.
- To a large pot on high heat, add the olive oil, and when hot, add in the leek, broccoli stems, garlic, green onion, jalapeño, and salt. Note, the salt here helps to draw the water out of the veggies, which helps it all cook faster. Cook this for 5 minutes, or until the leeks become soft and translucent.
- Then add the peas, spinach, basil, oregano, and mint, cooking for another 5 - 6 minutes.
- Meanwhile, cook the pasta according to the package instructions, adding the broccoli florets in the last couple of minutes.
- Just before draining it all, scoop out ½ cup (120 mL) cooking water from pasta and add to the pan with the vegetables. Then drain the pasta and broccoli florets.
- Add the drained pasta and broccoli to the sauce, along with the lemon juice, and toss to coat.
- Serve while hot, alongside some lemon wedges and garnished with fresh basil leaves.
- Store in an airtight container in the fridge for up to 3 days.
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
• dry fusilli pasta
• frozen green peas
Fruits & Veggies 38%
• large leek
• large broccoli
• clove garlic
• stalk green onion
• fresh jalapeño
• frozen spinach
CalciumNo significant sources of calcium
• olive oil
• soy cooking cream
Nutrition per serving
Calories 580 kCal
|Total fat||15 g|
|Saturated fat||2 g|
|Trans fat||0 g|
|Total carbs||93 g|
|Dietary fiber||10 g|
|Total sugars||9 g|
|Added sugars||0 g|
|Vitamin A||340 μg RAE|
|Vitamin B6||0 mg|
|Vitamin B12||0 μg|
|Vitamin C||67 mg|
|Vitamin D||0 μg|
|Vitamin E||4 mg|
|Vitamin K||315 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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