There’s something really appealing about making a super green pasta. We just love the vibrant colour because we know it’s going to be packed with tons of nutrition and fresh flavours.
We made a few variations of this recipe, including a ‘pasta bake’ version with vegan cheese. But the baking process loses so much of the punchy flavour and vibrancy, so we decided to keep it really simple.
The seeds are a great addition at the end because they add a lovely crunch. It’s also an awesome way of packing in more vitamins and minerals. We use a mixture of sunflower, pumpkin and sesame seeds.
Roxy & Ben