20-minute Green Pasta sauce

Loaded with onion, garlic, kale, spinach, parmesan cheese, butter beans then blitzed and tossed through pasta! The perfect recipe to prepare when you want to nourish your body in a hurry.

300g pasta

Olive oil

1 onion, finely chopped

3 garlic cloves, chopped

2 cups baby spinach leaves

2 cups torn kale leaves

1 cup basil leaves , plus extra to garnish

420g can butter beans, rinse and drain  

Juice from 1 lemon

½ cup finely grated parmesan cheese, plus extra to share

1/3 cup extra virgin olive oil

Dried chilli flacks to serve, optional

1.     Bring a large pot of salty water to the boil. Add pasta and cook according to packet instructions. Drain and reserve 1 cup of pasta water.

2.     Meanwhile, heat olive oil in a medium pan over medium heat. Add onions and cook for about 5 minutes until softened. Add garlic, cook for 1 minute, until fragrant. Toss in spinach and kale leaves, with a ladle of pasta water. Cook covered for about 3-4 minutes, until greens have lightly wilted. Add basil, beans and lemon juice. Cook for 2-3 minutes to warm through beans.

3.     Transfer mixture to a blender jug. Add parmesan cheese, oil and ½ cup of pasta water. Blitz until smooth, adding more water as needed. Season to taste and transfer back to the pan. Place over low heat and toss through cooked pasta, until warmed through. Garnish with extra basil leaves. Serve showered with extra parmesan cheese.