This creamy, wholesome, and nutrient-packed salad-bag pasta features leafy greens, almonds, vegan parmesan, olive oil, and toasted seeds.
This salad-bag pasta recipe by leading nutritionist and and author Rhiannon Lambert is all about fresh flavours and nourishment. Sourced from the The Veganuary Celebrity Cookbook, the preparation brought together in a way that feels both light and satisfying. The recipe leans into everyday ingredients—leafy greens, nuts, seeds, and olive oil—to create a dish that is as balanced as it is vibrant. The result is a naturally creamy, dairy-free sauce that gets its richness from almonds and vegan parmesan rather than heavy creams.
By briefly cooking the garlic, almonds, and greens before blending, the flavours soften and meld into a smooth, emerald-hued purée that coats the pasta beautifully. Toasted pumpkin and sunflower seeds introduce texture and warmth, while a finishing drizzle of olive oil ties everything together.
This green pasta is perfect for a leisurely holiday lunch, a wholesome family meal, or even a brunch with the girls. And this dish is proof that comfort food can be colourful, nourishing, and delicious.