Cheesy greens pasta- in 30 minutes!
Get your greens in with this deliciously creamy pasta bake, bursting with fresh herbs, tender broccoli and vibrant spinach. Blended cannellini beans create a wonderfully smooth, velvety sauce that coats every piece of pasta, bringing a rich, comforting texture without relying solely on cream. Packed with flavour, goodness and plenty of plant-based protein, this is a feel-good family meal that proves eating your greens can be seriously tasty!
Best of all, this recipe is ideal for busy weeknights when you want something homemade and nourishing without spending hours in the kitchen. With less than 25 minutes of preparation and just 30 minutes of cooking time, you can have a wholesome, warming dinner ready in under an hour. It’s perfect for feeding the family after a busy day at school and work, giving everyone something delicious to look forward to when they sit down at the table.
Serves four, this vibrant green pasta bake is a fantastic way to bring more vegetables into your family’s diet while still enjoying all the comfort of a classic pasta dish. You’ll need a blender or food processor to whizz the ingredients into the silky green sauce, but the result is well worth the little extra effort. Each serving provides 420 kcal, 24.4g of protein, 35.5g of carbohydrates, including 3.9g of sugars, 18.3g of fat, including 9g of saturates, 6.7g of fibre and 0.96g of salt- perfect if you are trying to keep thoes calories lower!
Creamy, colourful and wonderfully satisfying, this is a delicious weeknight dinner the whole family can tuck into, perfect after a longgg day at work or for a cozy sunday dinner!
Cheesey greens pasta- ingredient list!
320g (11½oz) short pasta, such as penne, rigatoni or conchiglie
150g (5½oz) broccoli florets
1 tbsp olive oil
1 small onion, finely diced
3 garlic cloves, finely crushed
100g (3½oz) fresh baby spinach leaves
10g fresh basil leaves, picked from the stems
10g fresh flat-leaf parsley leaves, picked from the stems
1 x 400g tin cannellini beans, drained and rinsed well
50g (1¾oz) Parmesan cheese, freshly grated, with a little extra for sprinkling on top
75ml (2½fl oz) milk, using full-fat, semi-skimmed or soya milk
1 tsp finely grated lemon zest, plus a little extra to finish
1 tsp freshly squeezed lemon juice
½ tsp Dijon mustard
75g (2¾oz) mozzarella cheese, torn into small pieces
50g (1¾oz) mature Cheddar or Gruyère cheese, grated
Salt and freshly ground black pepper, to taste
Dried red chilli flakes, for garnish (optional)
Bring a large pan of salted water to the boil and cook the pasta for 2 minutes less than the time stated on the packet. Addthe broccoli florets during the final 2 minutes. Before draining, set aside 250ml (9fl oz) of the pasta cooking water. Drainthe pasta and broccoli, then leave to one side.
Heat the olive oil in a large, wide ovenproof pan over a medium heat. If you don’t have an ovenproof pan, you can use aregular frying pan and transfer everything to a separate baking dish later. Once the oil is warm, add the finely choppedonion and cook for 5–6 minutes, stirring occasionally, until it has softened and become translucent. Take care not to let theonion brown too much, as you want it to develop a gentle sweetness that will add flavour to the sauce. Stir in the crushedgarlic and cook for a further minute, stirring continuously until fragrant. Next, add the fresh spinach to the pan and stirwell to combine it with the onion and garlic. Allow the spinach to cook for a few minutes, stirring regularly, until theleaves have wilted down. Once everything is softened and fragrant, remove the pan from the heat and set aside while youprepare the creamy green sauce.
Place the cooked onion, garlic, spinach and broccoli into a blender or food processor. Add the fresh basil and parsley,drained cannellini beans, grated Parmesan, milk, lemon zest, lemon juice and Dijon mustard. Pour in 200ml (7fl oz) of thereserved pasta cooking water, then blend everything together until you have a smooth, creamy sauce with a vibrant greencolour. Season well with salt and freshly ground black pepper to bring out the flavours. If the sauce seems too thick,gradually add a little more of the remaining pasta water, blending between each addition, until you reach a silkyconsistency that will coat the pasta beautifully.
Add the drained pasta to the green sauce and stir everything together thoroughly, making sure each piece is generouslycoated in the creamy mixture. You can do this directly in the ovenproof pan used to cook the vegetables or transfereverything to a large baking dish if needed. Once the pasta is evenly coated, spread it out into an even layer. Scatter thetorn mozzarella and grated Cheddar over the top, ensuring the cheese is distributed well for a deliciously golden, meltyfinish. For an extra savoury touch, sprinkle over a little more freshly grated Parmesan before baking.
Place the ovenproof pan or baking dish under a preheated hot grill for 10–15 minutes, keeping an eye on it to ensure thecheese doesn’t brown too quickly. Grill until the mozzarella and Cheddar have melted together, creating a deliciouslygooey topping with golden patches and lightly crisp edges. Once the cheese is bubbling and beautifully golden, carefullyremove the dish from the grill and leave it to rest for around 5 minutes. This allows the sauce to settle slightly, making thepasta easier to serve while keeping it wonderfully creamy. Before serving, finish with a little extra grated lemon zest for afresh, zesty lift. If you enjoy a touch of heat, sprinkle over a pinch of dried red chilli flakes to complement the creamysauce and fresh herbs. Serve warm and enjoy this comforting, flavour-packed pasta bake with family or friends.
