This recipe is a great way to use up the greens we all tend to have lying around in the fridge. The sauce can be made using a mix of anything you have available and when paired with the ZENB Spaghetti you get a nutritious, delicious and filling easy dinner that is ready in just 15 minutes, making it a great mid-week meal option.

Brought to you by: @fortheutterloveoffood

• 300g ZENB Spaghetti
• 200g Kale or any other greens you have available
• 4 Garlic cloves
• 3 tbsp Nutritional yeast
• 1 Lemon, juice of
• 2 tbsp Olive oil
• 4 tbsp Tahini
• Salt & pepper
• Chilli flakes
• Lemon zest

INSTRUCTIONS

Add 200g greens and 4 peeled garlic cloves to a pan of boiling water (enough to be completely covered with water). Blanch for 5 minutes. Drain and set aside.

Cook the ZENB Spaghetti according to packet instructions, keeping some of the pasta water for the sauce.

Make the green sauce by adding to a blender the blanched greens and garlic, nutritional yeast, lemon juice, olive oil, tahini, salt and pepper. Blend until smooth, loosening with pasta water as needed.

Stir the green sauce into the cooked pasta, gently heating through on the stove top.

Serve garnished with chilli flakes and lemon zest.