How to make the 15 minute green pasta recipe that won’t sabotage your summer detox

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21st Oct 2019

If you’re anything like us, you’re in the thick of your pre-summer diet, and carb temptation is coming at you left and right. But rather than succumbing to the guilt that can come with indulging in said food group, we would rather make the best and (tastiest) out of an often avoided dish.

Thankfully, Linda Ellis—the health coach and self-taught cook behind Lunch Lady Lou—is here to help you navigate the tricky balance between craving fulfilment and healthy eating with her new pasta recipe.

Designed to be gluten-free and dairy-free, and even vegetarian when you swap out the meat for a few extra spring greens, this simple pasta recipe was made with almost all dietary requirements in mind.

Considering its dietary inclusivity and the fact that it only takes 15 minutes to make, we’d say that this twist on a traditional Italian dish could qualify as a menu mainstay for all future dinner parties.

Lou’s top tip? If you are going to use sausage in this recipe, be sure it is made onsite at your local butcher from quality meat. She herself opts for spicy beef sausages, noting that they add that extra bit of flavour to an already flavourful dish.

And if you do want to get the dish on the table in record time, Lou recommends preparing all your ingredients beforehand, and lining each of them up on your chopping board ready to pile into your pan.

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Coconutty Spring Greens Pasta
Makes two to three serves

Ingredients
2 tbsp extra virgin olive oil
2 quality sausages from the butcher (flavour optional)
1 brown onion, diced
1 tbsp dried herbs (fresh rosemary, oregano and thyme recommended)
2 cups chopped veggies (red capsicum, mushrooms, green beans and broccoli recommended)
1 garlic clove, smashed
1 lemon, both juice and zest
1⁄4 cup coconut yoghurt
A handful of fresh parsley
Salt
Pepper
1 cup dried gluten free pasta

Method
1. To begin, heat your desired size of saucepan to a medium heat and add your extra virgin olive oil.

2. Then, either roughly chop your chosen sausages, or squeeze the meat itself out of its casing, dividing the meat into smaller pieces. Cook your sausage meat for five minutes.

3. Add your onion to the pan and cook it for around eight minutes or until it becomes translucent. While your onion cooks, boil the water for your pasta and cook to its specific packaging instructions.

4. Add your dried herbs and vegetables to the pan. Lou recommends adding your capsicum and mushrooms first so that they can cook through. After five minutes, add your green beans and broccoli.

5. Get your lemon juice and zest, along with your crushed garlic and coconut yogurt, and add each to the pan, being sure to mix each ingredient well until they’re all combined, allowing them to cook for approximately two minutes.

6. Finally, strain your pasta and add it to your saucepan, topping it all off with parsley and any additional seasoning to your own taste.

See more from Lou on her website or via Instagram, and click here to download her free recipe ebook.