Italian pasta verde uses blanched herbs shocked in ice water within 30 seconds to lock in that electric green color.
Green Pasta Sauce
Dive into a bowl of our deliciously creamy Green Pasta Sauce, where health meets flavor! This delightful blend of ripe avocados, fresh broccoli, and nutrient-rich spinach creates a luscious sauce that’s as vibrant as it is wholesome. Whip it up in just minutes for a quick, energizing meal that your taste buds will love!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 1 avocado
- 4 takjes basilicum
- 200 gr broccoli (7.06 oz)
- 1 teen knoflook
- 1/2 citroen
- 100 gr spinach (3.53 oz)
🥛Dairy & Eggs(2)
- 100 ml kookroom (3.38 fl oz)
- 25 gr Parmezaanse kaas (0.88 oz)
🫙Pantry Staples(1)
- 2 el pijnboompitten (30 ml)
📦Other(2)
- 8 cherrytomaatjes aan de tak
- 200 gr mafaldine (7.06 oz)
👨🍳 Instructions
- 1
Preheat the oven to 200 degrees Celsius. Place the tomatoes in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 15-20 minutes.
- 2
Cook the mafaldine according to the package instructions. Reserve some cooking water and drain the pasta.
- 3
Cut the broccoli into small florets and cook for about 5 minutes. Drain.
- 4
Toast the pine nuts until golden brown in a dry frying pan.
- 5
In a blender, combine the broccoli, garlic, spinach, avocado, cooking cream, a generous splash of cooking water, and 3/4 of the basil. Blend until creamy. Season with lemon juice, salt, and pepper.
- 6
Toss the pasta with the sauce and divide onto plates. Add the roasted tomatoes. Garnish with Parmesan cheese, toasted pine nuts, and extra basil.
💡 Pro Tips
- ✓Blanch broccoli in heavily salted boiling water for exactly 2-3 minutes, then shock in ice water to halt cooking and preserve the bright chlorophyll that gives green sauces their vibrant color.technique2-3 minutes
- ✓Add pasta cooking water at 180-190°F to the blender gradually while blending to create proper emulsification - the starch content (typically 2-4%) helps bind the sauce without breaking the avocado's fat structure.technique180-190°F
- ✓Toast pine nuts at medium-low heat for 3-4 minutes, stirring constantly, as their high oil content (68%) makes them burn rapidly once they start browning.timing3-4 minutes
- ✓Blend the green sauce for no more than 45-60 seconds to prevent heat buildup above 140°F, which breaks down chlorophyll and turns the sauce from bright green to dull olive.equipment45-60 seconds
- ✓Add lemon juice last when seasoning because citric acid denatures proteins in the cream and can cause separation if added too early in the blending process.timing
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Italian pasta verde uses blanched herbs shocked in ice water within 30 seconds to lock in that electric green color.
Green Pasta Sauce
Dive into a bowl of our deliciously creamy Green Pasta Sauce, where health meets flavor! This delightful blend of ripe avocados, fresh broccoli, and nutrient-rich spinach creates a luscious sauce that’s as vibrant as it is wholesome. Whip it up in just minutes for a quick, energizing meal that your taste buds will love!
📝 Ingredients
Serves 2🥬Fresh Produce(6)
- 1 avocado
- 4 takjes basilicum
- 200 gr broccoli (7.06 oz)
- 1 teen knoflook
- 1/2 citroen
- 100 gr spinach (3.53 oz)
🥛Dairy & Eggs(2)
- 100 ml kookroom (3.38 fl oz)
- 25 gr Parmezaanse kaas (0.88 oz)
🫙Pantry Staples(1)
- 2 el pijnboompitten (30 ml)
📦Other(2)
- 8 cherrytomaatjes aan de tak
- 200 gr mafaldine (7.06 oz)
👨🍳 Instructions
- 1
Preheat the oven to 200 degrees Celsius. Place the tomatoes in a baking dish, drizzle with olive oil, and season with salt and pepper. Bake for 15-20 minutes.
- 2
Cook the mafaldine according to the package instructions. Reserve some cooking water and drain the pasta.
- 3
Cut the broccoli into small florets and cook for about 5 minutes. Drain.
- 4
Toast the pine nuts until golden brown in a dry frying pan.
- 5
In a blender, combine the broccoli, garlic, spinach, avocado, cooking cream, a generous splash of cooking water, and 3/4 of the basil. Blend until creamy. Season with lemon juice, salt, and pepper.
- 6
Toss the pasta with the sauce and divide onto plates. Add the roasted tomatoes. Garnish with Parmesan cheese, toasted pine nuts, and extra basil.
💡 Pro Tips
- ✓Blanch broccoli in heavily salted boiling water for exactly 2-3 minutes, then shock in ice water to halt cooking and preserve the bright chlorophyll that gives green sauces their vibrant color.technique2-3 minutes
- ✓Add pasta cooking water at 180-190°F to the blender gradually while blending to create proper emulsification - the starch content (typically 2-4%) helps bind the sauce without breaking the avocado's fat structure.technique180-190°F
- ✓Toast pine nuts at medium-low heat for 3-4 minutes, stirring constantly, as their high oil content (68%) makes them burn rapidly once they start browning.timing3-4 minutes
- ✓Blend the green sauce for no more than 45-60 seconds to prevent heat buildup above 140°F, which breaks down chlorophyll and turns the sauce from bright green to dull olive.equipment45-60 seconds
- ✓Add lemon juice last when seasoning because citric acid denatures proteins in the cream and can cause separation if added too early in the blending process.timing