Very Green Vegetable Pasta! Made with green soybean fettuccini and loaded with broccoli, peas, radishes, and lots of herbs, this pasta is totally vegan, gluten-free, and packed with plant-based protein! It comes together in just 15 minutes, and is endlessly adaptable.
Spring has finally sprung, and with it all the wonderful light, green, fresh tasting things. It’s such a welcome change after weathering the looooooong winter this year. But I have to admit, I’m still not in super salad mode. I need a little hand holding to bridge the seasons.
And, folks, if pasta won’t hold your hand, I honestly don’t know who will.
But this isn’t just any pasta – it’s BEAN pasta! Green soybean fettuccini, to be precise. Plant-based, protein-packed, quick-cooking, not-at-all-real-pasta, bean pasta! It’s pretty darn good stuff.
I decided to gather up all the green stuff and get cooking. We’ve got:
- Fresh dill
- Fresh parsley
- Chopped broccoli
- Frozen peas
- Green soybean fettuccini
Do you feel healthier just looking at all that green stuff? I know I do!
Here’s what happens: you bring a big ol’ pot of water to the boil and salt it generously. Biff in the bean pasta, and let it do it’s thing. The situation will vary from brand to brand, but mine cooks up in about 4 minutes. A couple of minutes before the end of the cooking time, you throw in the chopped broccoli and the frozen peas. You want them to be lightly cooked, but still fresh and have a bit of crunch to them.
Then, gather up your support crew. This is your chopped herbs, some radishes sliced into fancy little matchsticks (not as fussy as it sounds), some chopped, toasted hazelnuts (friends, I cheated and bought pre-toasted hazelnuts and I don’t regret a thing!), a lemon, and some good-quality olive oil.
All that gets tossed in with the bean pasta and veggies, and becomes a veritable party of flavours and textures you know you’re going to want to get directly into your face. And it took you all of 15 minutes to make it? Bingo, bango, bongo. Very Green Vegetable Pasta for the win!
Let’s talk nutrition!
Bean pasta is kind of amazing. It varies from brand to brand, but this one in particular contains nothing but green soybean flour. Some are blended with a different type of flour, which is usually gluten free, but check the labels if that’s important to you.
Bean pasta is a good source of complex carbohydrates, and since it’s packaged with lots of fiber and protein, it’ll help keep your blood sugar nice and stable. It also fills you up without making you feel sluggish and overly full.
Since bean pasta is made from beans, it’s hella rich in dietary fiber and plant-based protein. But, listen up: bean pasta is not for everyone! If you’re sensitive to FODMAPs then bean pasta may not be a good choice for you.
I normally have an iron gut, but lately I’ve been struggling with painful bloating when I eat certain foods (although it’s next to impossible to pinpoint exactly what’s causing it) and I did find that one of the times I ate this pasta it caused some problems. However, I ate it the next three days in a row without incident, so who knows.
Tips for making Very Green Vegetable Pasta:
- Bean pasta cooks very quickly, so be sure to have all of your chopping done before the pasta goes into the water.
- Toast and chop your hazelnuts ahead of time, or, buy pre-toasted hazelnuts to save yourself some time!
- If bean pasta isn’t your thing, you can totally make this recipe with regular ol’ pasta. I think it’d be fantastic made with fresh egg pasta as well.
- As written, this recipe is completely vegan…
- But, if you want to fancy it up even more, serving it with a poached or soft boiled egg over top would be lovely.
- I also fully endorse serving this Very Green Vegetable Pasta with a ball of burrata torn and scattered over top. I did this twice, and it is delicious.
Other quick and easy pasta recipes you might enjoy:
Did you make this recipe? Please leave a comment and rating below!
Very Green Vegetable Pasta
Very Green Vegetable Pasta! Made with green soybean fettuccini and loaded with broccoli, peas, radishes, and lots of herbs, this pasta is totally vegan, gluten-free, and packed with plant-based protein.
- 7 oz green soybean fettuccini
- 8.5 oz broccoli florets and stems
- 1 cup frozen peas
- 3 tablespoons chopped dill
- 3 tablespoons chopped parsley
- 4 radishes sliced into matchsticks
- 1/2 cup toasted hazelnuts roughly chopped
- 1 large lemon juiced
- 4 tablespoons extra virgin olive oil
- salt and pepper to taste
Start by chopping the broccoli and herbs, toasting and chopping the hazelnuts, and slicing the radishes.
Place a large pot of water over high heat and bring to the boil. Salt the water generously, and then add the green soybean fettuccini.
About 2 minutes before the end of the cooking time (check your package for specific instructions) add the broccoli and frozen peas to the cooking pasta.
Drain in a colander, and then return the cooked pasta and vegetables to the same pot.
Add the lemon juice, olive oil, radishes, and herbs, and toss well. Season generously with salt and pepper.
Serve in bowls topped with toasted hazelnuts and drizzled with extra olive oil.