Green with Envy Spaghetti
Jackie Bowker
Veggie packed gluten free, dairy free spaghetti with a creamy green sauce.
PREP TIME 10 mins
COOK TIME 30 mins
TOTAL TIME 40 mins
COURSE lunch and dinner
SERVINGS 4
CALORIES 253 kcal
EQUIPMENT
- Blender
INGREDIENTS
- 2 zucchini 2 or 3 zucchinis, zoodled
- 1 head broccoli
- 2 cups kale
- 2 cups spinach
- 3 cloves garlic
- 1/2 cup walnuts
- 1 lemon juiced
- 3 tbsp nutritional yeast
- 1 cup basil
- 1 cup peas
- 2 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
INSTRUCTIONS
- Steam or boil broccoli.
- Add into a blender with the kale, spinach, garlic, walnuts, lemon juice, nutritional yeast, basil, olive oil, salt, pepper and 1/3 cup of water and blend until smooth.
- Mix the green sauce with the zoodles and stir until fully combined.
- To serve, add peas, some crunch (pumpkin seeds, chopped walnuts) and a sprinkle of nutritional yeast.
NUTRITIONS
- Sodium: 158mg
- Calcium: 200mg
- Vitamin C: 228mg
- Vitamin A: 6515IU
- Sugar: 8g
- Fiber: 11g
- Potassium: 1316mg
- Calories: 253kcal
- Saturated Fat: 1g
- Fat: 12g
- Protein: 15g
- Carbohydrates: 30g
- Iron: 4mg
KEYWORD green spaghetti, healthy dinner, healthy lunch, healthy spaghetti, nutritious spaghetti
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