Green Goddess Pasta

GREEN GODDESS PASTA

A recipe from Chef Tom Walton and Califia Farms

Serves 4

Ingredients

1 brown onion
1 medium Zucchini
1 head broccoli
4 tbsp extra virgin olive oil + extra to drizzle
3 clove garlic, roughly chopped
Salt, pepper
2 cup silverbeet leaves, roughly chopped
1 cup Califia Farms Original Oat Milk
250g dried large shell pasta
1 Lemon
Handful basil leaves

1. Dice the onion and zucchini, set aside.
2. Split the broccoli in half. Roughly chop 1 half and cut the remaining half into small florets, set aside.
3. Place a medium shallow frying pan over a medium/high heat and add 3 tbsp of olive oil, the onion, zucchini, roughly chopped broccoli, garlic and a good pinch of salt.
4. Cook for 2 minutes, stirring often then add the silverbeet, stir through, cover the pan with a lid and cook for 2 more minutes to soften the veggies.
5. Blend the veggies with the Oat milk on a high speed to make a smooth, creamy sauce. Adjust the seasoning to taste.
6. Meanwhile Bring a large pot of lightly salted water to the boil and add the pasta, cooking for 9 minutes. Add the remaining broccoli floret to the pasta for the last 2 minutes of cooking then drain the the pasta, reserving a little pasta cooking water.
7. Stir the Green Goddess sauce through the pasta and broccoli florets, with the zest of 1 lemon, the remaining olive oil and adjust the seasoning to taste. Use a little pasta water to thin the sauce if required.
8. Serve the pasta scattered with basil leaves, a little extra drizzle of olive oil if desired and cut the lemon into wedges to squeeze over.

Tom Walton is a chef and cookbook author with a flair for innovative and delicious family friendly food that's also simple to make. Follow his Instagram here: @cheftomwalton. For more details on Califia Farms visit: califiafarms.com.au or head to @califiafarmau