fbpx

Vegan Spinach and Avo Green Monster Pasta

Don’t be scared of green veg, this monster is all taste and no bite! A yummy way to serve Fry’s Chickpea and Quinoa Falafels.

CategoryDifficultyBeginner
Prep Time30 minsCook Time20 minsTotal Time50 mins

Ingredients
 Spaghetti, pasta or veggie noodles of your choice – we used spinach and cauliflower noodles
 Vegan cheese slices for the monster’s body
 Radishes or mushrooms for teeth
 Avocado slices for monster horns
 A handful of green peas, cooked
For the Green Sauce
 2 ripe avocados, peeled and pitted
 3 cups of baby spinach
 10 almonds
 splash of lemon juice
 ½ cup avocado oil (or oil of your choice)
 Sea salt to taste
 2 tbsp vegan ‘Parmesan’ (see below)
For the Vegan ‘Parmesan’
 100 g raw cashews
 4 tbsp nutritional yeast
 ¼ tsp garlic salt

Method

Method
To make the Green Sauce:
1

Blitz all of the ingredients together using a Nutribullet, jug or stick blender to form a smooth sauce. Add more oil if necessary to reach your preferred consistency. Taste and adjust seasoning with salt and lemon juice.

To make the Vegan ‘Parmesan’:
2

Blitz all of the ingredients together using a jug blender to form a fine powder. Store in an airtight container.

To Assemble your Monster:
3

Preheat the oven to 180 ºC.

4

Place the Fry’s Chickpea and Quinoa Falafels onto a baking tray and bake for 15-30 minutes until heated through.

5

Cook the spaghetti, pasta or veggie noodles according to packet instructions.

6

Use vegan or dairy-free cheese slices to create the body of your monster. Radishes or mushrooms can be used to cut out teeth.

7

If using spaghetti, dress with a coating of the green sauce.

8

On a serving plate, create the body of the monster using pasta or veggie noodles and add the Falafels as a mountain element. Fill in the base with peas.

9

Place all of the elements to create the monster image (body, teeth, eye and horns).

10

Serve with extra green sauce for dipping and extra vegan ‘Parmesan’ on the side.

Ingredients

Ingredients
 Spaghetti, pasta or veggie noodles of your choice – we used spinach and cauliflower noodles
 Vegan cheese slices for the monster’s body
 Radishes or mushrooms for teeth
 Avocado slices for monster horns
 A handful of green peas, cooked
For the Green Sauce
 2 ripe avocados, peeled and pitted
 3 cups of baby spinach
 10 almonds
 splash of lemon juice
 ½ cup avocado oil (or oil of your choice)
 Sea salt to taste
 2 tbsp vegan ‘Parmesan’ (see below)
For the Vegan ‘Parmesan’
 100 g raw cashews
 4 tbsp nutritional yeast
 ¼ tsp garlic salt

Directions

Method
To make the Green Sauce:
1

Blitz all of the ingredients together using a Nutribullet, jug or stick blender to form a smooth sauce. Add more oil if necessary to reach your preferred consistency. Taste and adjust seasoning with salt and lemon juice.

To make the Vegan ‘Parmesan’:
2

Blitz all of the ingredients together using a jug blender to form a fine powder. Store in an airtight container.

To Assemble your Monster:
3

Preheat the oven to 180 ºC.

4

Place the Fry’s Chickpea and Quinoa Falafels onto a baking tray and bake for 15-30 minutes until heated through.

5

Cook the spaghetti, pasta or veggie noodles according to packet instructions.

6

Use vegan or dairy-free cheese slices to create the body of your monster. Radishes or mushrooms can be used to cut out teeth.

7

If using spaghetti, dress with a coating of the green sauce.

8

On a serving plate, create the body of the monster using pasta or veggie noodles and add the Falafels as a mountain element. Fill in the base with peas.

9

Place all of the elements to create the monster image (body, teeth, eye and horns).

10

Serve with extra green sauce for dipping and extra vegan ‘Parmesan’ on the side.

Vegan Spinach and Avo Green Monster Pasta

More Recipes

Chicken-Style Kadai
Beginner50 minsIndian Delights
Fry's Chicken-Style Strips tossed in a wok with curry leaves, coriander, turmeric, red chilli and mustard seeds. It sits on an aromatic South Indian tomato chutney and finished with fresh coriander leaves.
Mumbai Street Burger
Beginner50 minsIndian Delights
Stack our Asian Spiced Burger with red onion, pickled cucumber, vegan cheese, tamarind reduction, green chutney and sliced pickled cucumber.
shares