Here’s a true weeknight dinner scenario. I found some leftover raw broccoli and green beans while cleaning out the fridge the other day, and decided to roast them up to extend their shelf life and work them into salads and bowls throughout the week. I love how roasting transforms both of those vegetables from something quite boring to savory and special. The very next day, they made it into this very easy, creamy green pasta that I spontaneously threw together. It exceeded my expectations and got my eight year old devouring both green beans and broccoli, which is a huge triumph in my book. She was even impressed enough to suggest that I share the recipe on the blog, so here I am :)
Paloma is a pretty good eater as far as kids her age go. She eats most leafy salads, loves to munch on raw carrots and apples, and could easily devour a certain teff polenta of mine for breakfast, lunch and dinner. When it comes to things like broccoli and green beans (and mushrooms!) though, she is your typical, picky eight year old. If anything of the sort makes it onto her plate, she begins the meal with diplomatic negotiations about how she will eat this, but not that, and what sort of dessert she will be getting as a reward. We do have a rule that she has to try everything before refusing it, which is what got her with this pasta.
In this recipe, the noodles are cooked in a creamy mixture of coconut milk and veggie broth, and jazzed up with some garlic and miso, while the caramelized, roasted vegetables get mixed in and slathered in all that creamy goodness as well. This preparation makes the otherwise tame green veggies into something irresistible, as proven by my kid’s enthusiasm. It’s also just a really great, easily customizable weeknight recipe. The roasted green beans and broccoli can be replaced by any other roasted vegetables, and you can play around with the addition of other types of greens, herbs and spices. I hope you’ll give this one a try :)
- 1 small head of broccoli - cut into florets
- about 8 oz green beans - strings removed, if present
- 3 tablespoons neutral coconut oil or other oil of choice
- 3 garlic cloves - minced
- sea salt
- freshly ground black pepper
- 1 13.5 oz can unsweetened Thai coconut milk or 1½ cups almond milk
- 2 cups vegetable broth
- sea salt
- freshly ground black pepper
- pinch of red pepper flakes
- 10 oz whole grain fettuccine
- 2 tablespoons miso paste
- 2 tablespoons vegetable broth or coconut/almond milk
- about 3 cups spinach (optional)
- 2-3 garlic cloves - minced
- juice of ½ lemon
- 1 tablespoon nutritional yeast (optional)
- handful parsley leaves - chopped
- handful basil leaves - torn (optional)
- Preheat oven to 400° F (200° C).
- Line a rimmed baking sheet with a piece of parchment paper and place the broccoli and green beans on the sheet. Drizzle the vegetables with the oil, sprinkle with minced garlic, salt and pepper, and toss with your hands, making sure to coat the vegetables thoroughly with the oil.
- Roast for 20 minutes, or until soft and golden in places, turning the baking sheet at half time.
- While the vegetables are roasting, combine the milk, vegetable broth, salt, pepper and red pepper flakes in a wide saucepan and bring to a boil over medium high heat.
- Add the pasta and simmer until al dente, according to the time on the package. Add more broth/milk if needed.
- While the pasta is cooking, combine 2 tablespoons each miso paste and veggie broth/milk in a small bowl and mix until smooth.
- When the pasta is done, remove it from the heat and mix in the spinach to wilt it, if using. Add in the miso mixture, garlic, lemon juice and nutritional yeast, if using, and stir to incorporate. Mix in the roasted vegetables and herbs. Enjoy right away.
Delilah says
This looks like an awesome recipe to try. Might give this a whirl for dinner tonight, thanks for the share. Keep up the posts!
Anya says
Thank you Delilah :) Hope you enjoy it!
2pots2cook says
Really enjoy your site very much ! Thank you !
Anya says
Thank you so so much :)
Sean Mahan says
Eating pasta with green veggies is one of my favorite things in the world, this recipe look great! Thanks a lot!
Anya says
Thanks Sean!