The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Go-go-go green veg pasta
Packed with fresh spring onions, leeks, mangetout, Tenderstem broccoli and edamame, plus pasta twists, this verdant veggie feast goes from box to bowl in just 20 mins (no tending of an allotment required). Boosted by a squeeze of our garlic, basil & parsley paste and creamy Greek-style yogurt, it tastes as lush as it sounds.
SWK: Source of fibre
SWK: High protein
Plants 6
quick cook
Serving size
Ingredients
- 3 spring onion
- 1 leek
- 80g mangetout
- 90g Tenderstem broccoli
- 200g pasta (Wheat) (100% Durum Wheat Semolina (Allergen Declaration: Contains Wheat Gluten))
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 50g edamame beans (Soya)
- 1 handful of fresh basil
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8g vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 490
Protein: 25g
Carbs: 86g
Fat: 4.4g
Ingredients
- 5 spring onion
- 2 leek
- 160g mangetout
- 180g Tenderstem broccoli
- 400g pasta (Wheat) (100% Durum Wheat Semolina (Allergen Declaration: Contains Wheat Gluten))
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 100g edamame beans (Soya)
- 2 x of fresh basil
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 8g vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 486
Protein: 25g
Carbs: 85g
Fat: 4.4g
Go-go-go green veg pasta
Packed with fresh spring onions, leeks, mangetout, Tenderstem broccoli and edamame, plus pasta twists, this verdant veggie feast goes from box to bowl in just 20 mins (no tending of an allotment required). Boosted by a squeeze of our garlic, basil & parsley paste and creamy Greek-style yogurt, it tastes as lush as it sounds.
Cook time:
20 mins
Cuisine:
Italian
Food group:
Dairy
Allergens: Milk, Soya, Wheat
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Trim & slice
- Slice the spring onions into 3cm pieces. Trim the leeks and halve them lengthways, then thinly slice into half-moons.
- Halve the mangetout lengthways, then trim the broccoli and cut into thirds.
Boil the pasta
- Cook the pasta in boiling water for 8-9 mins, then drain.
Sauté away!
- Meanwhile, spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the spring onions and leeks for 3 mins.
- Add the mangetout, broccoli and garlic & herb paste and cook for 2 mins.
Sauce things up
- Crumble in half the stock cube, pour in 250ml boiled water (350ml for 4 portions) and add the edamame.
- Stir well and cook over a high heat for 3-4 mins, until the sauce has reduced.
Bring everything together
- Finely chop three-quarters of the basil.
- Remove the pan from the heat, leave to cool slightly and stir in the pasta, chopped basil and yogurt.
- Scatter over the remaining basil and serve.