Vegetarian green goddess pasta salad

Vegetarian green goddess pasta salad with wholewheat or chickpea pasta, peas, avocado, spinach, cucumber, lime and fresh herbs – creamy, fresh and easy for everyday cooking.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 12 min
• Total time: 27 min
• Calories: 420 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 55 g

Ingredients

• 1 cup frozen green peas
• 200g brown wholewheat or chickpea pasta
• 1 handful of baby spinach
• 1 garlic clove
• ½ cucumber
• 1 avocado
• Juice of 1 unwaxed lime
• Iced water
• Coarse sea salt
• 2 tbsp olive oil
• 1 bunch of mixed herbs

Method

You’ll need: saucepan · blender · chopping board · knife · mixing bowl · sieve

1. Cook the pasta in plenty of salted water until al dente. Shortly before the end of the cooking time, add the peas and cook them with it.
2. Drain the pasta and peas, refresh in cold water and leave to drain well. Dice the cucumber small.
3. For the dressing, put the avocado, baby spinach, herbs, garlic, lime juice, olive oil, sea salt and a little iced water in a blender. Blend until the sauce is creamy and smooth.
4. Put the pasta, peas, cucumber and, if you like, a little more baby spinach in a large bowl. Pour over the green goddess dressing and mix everything thoroughly.
5. If the consistency is too thick, stir in a little iced water. Season to taste with lime juice and sea salt.
6. To serve, leave the pasta salad to stand briefly, then enjoy it straight away. Finish with fresh herbs on top if you like.

Good to know

A pasta salad like this feels light and still fills you up. Creamy, fresh and just right when you want something uncomplicated and green.

Swaps

Brown wholewheat or chickpea pasta → lentil or edamame pasta (more protein) Frozen green peas → blanched green beans or edamame (more bite, more protein) Avocado → white bean purée with 1 tbsp olive oil (creamy, a little milder) ½ cucumber → celery or courgette (more crunch, a fresh note)

Allergens

The recipe is usually very family-friendly; ingredients to watch are pulses if you use chickpea pasta, and garlic if you have a sensitive stomach; during pregnancy, well-washed spinach and fresh herbs are important. Contains: gluten.

Frequently asked questions

What do peas contain nutritionally?

Peas provide fibre, plant protein, folate and manganese. Compared with many other vegetables, they also contain a little more starch.

What kind of fat does avocado contain?

Avocado mainly contains monounsaturated fats as well as some potassium and folate. It works well in cold dressings, because its heat-sensitive fats aren't exposed to much heat there.

Can garlic and lime cause any problems?

Because of its FODMAPs, garlic can cause wind or a feeling of pressure in the stomach for sensitive people. Lime juice brings acidity to the dressing, which can sometimes be unpleasant if you have reflux or a sensitive stomach.

Are fresh herbs just decoration?

No, depending on the variety, herbs provide small amounts of vitamin K, carotenoids and essential oils. Above all, they bring a fresh green flavour.

What's the difference in nutrients between wholewheat and chickpea pasta?

Wholewheat pasta provides complex carbohydrates, fibre and B vitamins from the grain. Chickpea pasta usually contains more plant protein and fibre.

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