Prepare This Creamy And Guilt-Free Salad-Bag Pasta

Name: Prepare This Creamy And Guilt-Free Salad-Bag Pasta
Prep time: 20
Cook time: 20
Total time: 40
Ingredients: 500 g Penne, farfalle or fusilli pasta; 2 piece Peeled garlic cloves; 60 g Whole almonds; 250 g Watercress, spinach and/or rocket (arugula); 125 g Extra-virgin olive oil, plus more for drizzling; 4 tbsp Vegan parmesan cheese, plus extra to serve; 3 tbsp Roasted pumpkin seeds; 3 tbsp Roasted sunflower seeds; 0 g Freshly ground black pepper and sea salt

This creamy, wholesome, and nutrient-packed salad-bag pasta features leafy greens, almonds, vegan parmesan, olive oil, and toasted seeds.

Contributed By

OT Staff

December 20, 2025

This nutrient-packed pasta is a perfect guilt-free indulgence

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.

Quick Info

Prep Time 20 min

Cook Time 20 min

Total Time 40 min

Servings 4

Difficulty easy

Ingredients

Penne, farfalle or fusilli pasta - 500 g
Peeled garlic cloves - 2 piece
Whole almonds - 60 g
Watercress, spinach and/or rocket (arugula) - 250 g
Extra-virgin olive oil, plus more for drizzling - 125 g
Vegan parmesan cheese, plus extra to serve - 4 tbsp
Roasted pumpkin seeds - 3 tbsp
Roasted sunflower seeds - 3 tbsp
Freshly ground black pepper and sea salt

Instructions

Step-1

Bring a large pan of salted water to the boil and cook the pasta according to the package instructions. Using a slotted spoon, transfer the cooked pasta to a colander and set it aside. Bring the water back to the boil.

Step-2

Add the almonds and garlic to the boiling water and simmer for 2–3 minutes, or until the garlic is soft. Then add the greens. Push them under the water until just wilted, then drain into a sieve (strainer).

Step-3

Place the almonds, garlic and wilted leaves in a food processor or blender (or use an electric hand-held blender), add the parmesan and olive oil, and blitz until you achieve a vibrant green purée. Season with salt and pepper to taste.

Step-4

Return the sauce to the pan and set over low heat. Add the cooked pasta and stir to ensure everything is heated through and well coated.

Step-5