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green vegetable pasta topped with hazelnuts in a wooden bowl
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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.
Course gluten-free, pasta
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 444kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 444kcal | Carbohydrates: 19g | Protein: 28g | Fat: 27g | Saturated Fat: 3g | Sodium: 25mg | Potassium: 406mg | Fiber: 14g | Sugar: 3g | Vitamin A: 930IU | Vitamin C: 74mg | Calcium: 59mg | Iron: 1.9mg