20+ years ago, when I was at university, I was well known for a dish I used to make over and over (and over!). It was cold white pasta, tuna, mayo and LOTS of garlic! (maybe the garlic was the reason I was well known for this recipe..?!!). I am not sure why I made it so much because I actually hated fish with a passion – I have never liked the smell of it or the taste of it, but it does make sense that I covered the taste and smell with copious amounts of garlic! They must have smelt me coming from miles away! Not attractive as a girl of 18 at uni on the party scene, I’m sure!!
Anyway, fast forward about 25 years (gulp!), and I have made an identical tasting pasta dish, minus the tuna AND the unhealthy mayo, but of course, it still has the garlic! Which has many health benefits and tastes so amazing so there was no way I could leave that ingredient out! I think this creamy sauce tastes absolutely amazing and it’s super healthy too!
I have used;
- broad beans
- fresh mint
- lemon juice
- fresh ginger
- olive oil
- nutritional yeast flakes
- coconut yoghurt
- a pinch of good quality sea salt and ground black pepper
Whizz it all up in a food processor, add a splash of water (you can use the cooking water from the pasta if you reserve a little before draining as it provides a lovely way to thin a blended paste into a sauce, easy for stirring through pasta), mix it through some cooked and cooled pasta and you have an amazing, quick and easy pasta dish!
Broad Bean, Walnut, Lemon, Mint & Garlic Pasta Sauce
- 2 servings any dried pasta
- 1 cup broad beans washed
- 1 cup walnuts
- 1 juice of lemon
- 2 spoonful's thick coconut yoghurt
- 1 clove garlic minced
- 1 small piece fresh ginger root peeled, grated
- 5 mint leaves washed
- 1 TBSP olive oil
- 2 TBSP nutritional yeast flakes
- 1 pinch sea salt and ground black pepper
Place the pasta in a pan with water, bring to the boil and cook as per packet instructions - usually about 8-12 mins depending on you choice of pasta.
While the pasta is cooking, add a few inches of water to a separate pan, bring to the boil and add the broad beans. Simmer for 3-4 mins then drain.
Place the cooked broad beans into a food processor with the mint, walnuts, lemon juice, garlic, fresh ginger, garlic, olive oil, nutritional yeast flakes, coconut yoghurt and seasoning. Add a splash of water, then whizz until smooth. Add more water if desired. Use the cooking water from the pasta if you like to give a creamier texture.
Once the pasta is cooked, drain, then run under a cold tap in a sieve to cool off slightly. Return the pasta to the pan and stir through the sauce.
Top with extra alfalfa sprouts - optional.