Greens Pasta

Lunch & Dinner
Written By Sophie Benbow

There’s something quietly satisfying about a bowl of green pasta. It looks vibrant, feels nourishing, and somehow manages to be both comforting and light at the same time.

This is the kind of recipe that reminds you how little you actually need for something to taste good. A few vegetables, good olive oil, pasta cooked properly — and suddenly everything works together. No cream, no heaviness. Just a silky, bright green sauce that clings beautifully to the pasta and leaves you feeling energised rather than weighed down.

Cauliflower does the quiet work here, creating a creamy texture without announcing itself. The greens keep it fresh, lemon lifts everything, and a handful of walnuts at the end adds just enough contrast.

It’s simple, clean, and very adaptable — the kind of meal you can return to again and again.

You will need

Serves 3–4

Pasta

  • 400 g pasta (I used heart-shaped shells, but any shape works well)

Vegetables

  • 2–3 cups cauliflower florets

  • 1 cup Tuscan kale, stems removed and roughly chopped

  • 2 cups spinach

  • 1–2 garlic cloves

Green Sauce

  • ¼–⅓ cup extra virgin olive oil

  • Zest of 1 lemon

  • 2–3 tbsp nutritional yeast (or parmesan, if using)

  • Salt, to taste

  • ½–1 cup reserved pasta water

To finish

  • Chopped walnuts

  • Extra olive oil

  • Optional chilli flakes

  • Extra nutritional yeast or parmesan

Method

1. Bring the water to the boil
Bring a large pot of well-salted water to a rolling boil.

2. Cook the cauliflower
Add the cauliflower florets and cook for 6–8 minutes, until very tender.
Scoop out with a slotted spoon straight into your blender jug, keeping the water in the pot.

This lightly cauliflower-infused water is perfect for the next steps.

3. Blanch the greens
Using the same pot of water, add the kale, spinach, and garlic.
Cook for just 30–45 seconds — only until wilted.

Scoop out immediately and either:

  • add straight to the blender, or

  • briefly drop into cold water, then drain (this keeps the colour extra bright)

4. Cook the pasta
Bring the pot back to a rolling boil and cook the pasta according to packet instructions.
Reserve ½–1 cup of pasta water before draining.

Make the green sauce

In a high-speed blender, combine:

  • cooked cauliflower

  • blanched greens and garlic

  • olive oil

  • lemon zest

  • nutritional yeast or parmesan

  • salt

  • ½ cup reserved pasta water

Blend until smooth, silky, and spoonable.
The sauce should be creamy and light — not thick like pesto.

Bring it together

Return the drained pasta to the pot.
Pour over the green sauce and toss gently, adding more pasta water as needed to loosen.

Finish with:

  • chopped walnuts

  • extra olive oil

  • chilli flakes, if you like

  • extra nutritional yeast or parmesan

Serve warm.

Optional tweaks

  • Extra creamy: add a spoon of Greek yoghurt or cashew cream to the blender

  • More herby: add basil or parsley to the sauce

  • Protein boost: blend in white beans or fold them through the pasta

Mindful moment

Before you eat, pause for just a breath.

Notice the colour of the sauce, the warmth of the bowl in your hands, the quiet satisfaction of a meal made from simple ingredients.

This isn’t about perfection — it’s about nourishment, ease, and allowing food to support you exactly as you are today.

Let this be enough.

Sophie Benbow
Next

Choc Pistachio Protein Balls