Pasta with Broad Beans, Aubergine and Green Walnut Sauce

This vibrant pasta with green walnut sauce, aubergines, and broad beans is as nourishing as it is striking! The neon-green sauce is delicious, nutritious, and packed with protein, omega-3 fatty acids, and vitamin E from the walnuts and beans. Combining pasta with baked potatoes (a nod to Sicilian, pesto-potato dishes) adds wonderful texture, and roasting the potatoes allows them to cook alongside the aubergine.

Cooking Tips for Green Walnut Sauce

Making a homemade green walnut sauce is an incredibly easy way to elevate your weeknight dinner. Soaking the walnuts first ensures a beautifully smooth texture that coats the wholewheat pasta perfectly. This creamy blend balances beautifully with the smoky, charred edges of the baked aubergines and hearty potatoes.

Pasta with Broad Beans, Aubergine and Green Walnut Sauce

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• Author: KL
• Total Time: 45 minutes
• Yield: 2 1x
• Diet: Vegan

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Description

A delicious and nutritious main course featuring roasted potatoes, tender aubergines, and a vibrant neon-green parsley and walnut sauce packed with protein and omega-3s.

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Ingredients

Units MUS Scale 1x2x3x

75g (2 and 1/2 ounces) of chopped walnuts

4 small potatoes (about 500g or 17 and 1/2 ounces), scrubbed

1 aubergine

1 large bunch of flat leaf parsley, washed and with most of the leafless stalks removed

1 tablespoon of lemon juice or cider vinegar

1/2 teaspoon of salt

Black pepper, to taste

125g (4 and a 1/2 ounces) of frozen broad beans (or fresh, cook for longer)

3 cloves of garlic, roughly chopped

140g (5 ounces) of wholewheat pasta

1 teaspoon of agave nectar (or other sweetener)

Olive oil, for brushing and blending

Salad leaves and half a finely sliced red onion to garnish

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Instructions

Step 1: Turn the oven to 200C (425F, gas mark 7) and put the potatoes in on the top shelf. They will take about 30 minutes depending on the size.

Step 2: In the meantime, put the chopped walnuts in a small bowl and pour on just enough boiling water to cover them (if you use more than 100ml drain some off before blending).

Step 3: Cut the aubergine into 1/2cm (1/4 of an inch) rounds and place on a baking tray, spray or brush them with oil and bake for about 20 minutes, until golden and slightly charred in places.

Step 4: Put the parsley, garlic, lemon juice (or vinegar), salt, pepper, olive oil, agave nectar and the soaked walnuts with their soaking liquid in a blender and blitz to a paste.

Step 5: Cook the pasta for nine minutes (or according to the packet), adding the broad beans for the last three. Add a spoon or two of the cooking liquid to the sauce to loosen it.

Step 6: Quarter the baked potatoes, put them on top of the pasta along with the aubergines and spoon on the sauce.

Serve with the salad leaves and chopped onion.

 

• Prep Time: 15
• Cook Time: 30
• Category: Dinner
• Method: Roast
• Cuisine: Italian

Nutrition

• Serving Size: 2
• Calories: 936
• Sodium: 600mg
• Fat: 36g
• Saturated Fat: 4g
• Carbohydrates: 136g
• Fiber: 21g
• Protein: 29g

Equipment Needed for the Perfect Pasta with Broad Beans, Aubergine and Green Walnut Sauce

Wooden Chopping Board (A sturdy surface for all your vegetable prep)

High-Speed Blender or a stick blender ( for getting the green walnut sauce smooth and creamy)

Large Baking Tray (For roasting the aubergine rounds and potatoes evenly)

Large Saucepan (For boiling the wholewheat pasta and broad beans)

Colander / Pasta Strainer (To drain the pasta while saving a splash of cooking water)

Sharp Chef’s Knife (For safely cutting the potatoes, aubergines, and onions)

Storage and Reheating Tips

Fridge Storage: Store the leftovers in an airtight container in the fridge for up to 3 days. Keep the fresh salad leaves and sliced red onion separate so they stay crisp.

Make It Ahead: You can blend the green walnut sauce up to 2 days in advance. Store it in a jar in the fridge with a thin layer of olive oil poured over the top to keep its bright color.

Best Reheating Method: Reheat the pasta, potatoes, and aubergines in a saucepan over medium-low heat. Add a splash of water or vegetable stock to loosen the walnut sauce, as it will thicken significantly in the fridge.
Avoid Freezing: We do not recommend freezing this cooked dish. The texture of both the wholewheat pasta and the baked potatoes will become grainy and mushy once thawed.

For another delicious pasta dish check out my delicious Penne con Melanzane