YoursCookery, Recipe

Very green veggie pasta

YoursCookery, Recipe
Very green veggie pasta



  • 250g (8.8 oz) pack Tenderstem®, each stem cut into 4
  • 200g (7 oz) fusilli pasta
  • 150g (5.6 oz) frozen peas
  • 1tsp olive oil
  • 2 portobello mushrooms, cut into cubes
  • 2 courgettes, grated or spiralized
  • Cress, to garnish

(For the pesto):

  • 1 small garlic clove
  • 1 handful spinach
  • 1 bunch basil leaves
  • 2 tbsp pine nuts
  • Zest of 1 lemon
  • 1 tbsp olive oil
  • Salt and pepper to taste


  1. In a blender, add all the pesto ingredients together with half of the Tenderstem® and blend until smooth.
  2. Add the pasta to a pan of boiling water and cook according to the pack instructions. Add the peas to the pasta for the last 2 minutes of cooking.
  3. Heat the olive oil in a pan. Add the mushrooms and remaining Tenderstem®, and fry until the mushrooms are a slight golden colour and the Tenderstem® still has a slight crunch, then add the courgette. Once the courgette is cooked through, turn off the heat.
  4. Drain the pasta and peas (leaving a small amount of the cooking liquid to loosen the pesto).
  5. Stir the pasta, pesto and veg together and top it off with some fresh cress.


Preparation time: 20 mins

Serves: 4

Nutrition: Per serving: 
•    326kcal
•    10.4g fat
•    1.2g saturates
•    46.1g carbs
•    6.6g sugars
•    8.5g fibre
•    13.7g protein
•    0.2g salt


This is a great dish to make using leftovers