Healthy Spaghetti

Gorgeous, healthy spaghetti packed with peas is tossed in a bold pesto sauce made with avocado, fresh green leaves, and bright lemon.

An explosion of flavor and nutrients is ready in 20 minutes.

I could eat pasta just about every single day for the rest of my life. It’s one of those comforting meals that makes me happy no matter what!

But when you think of a big bowl of spaghetti, “healthy” isn’t the first word that jumps into your mind, right? But today’s recipe will show you that eating a bowl of pasta can also be good for you and perfect for a balanced diet.

I’m not a nutritionist, but I tried to create a pasta recipe that combines several super-healthy ingredients to make a wholesome and delicious family meal.

The recipe uses whole wheat spaghetti, which is packed with fiber and minerals, while white pasta has been stripped of many of these nutrients during its processing.

We also add fresh or frozen peas at the last minute of the pasta cooking time for a serious protein punch.

While the pasta is cooking, we make a quick pesto, a nutrition powerhouse—a green concoction that is delicious and full of health benefits.

The recipe packs tons of superfood greens, garlic, lemon juice, nutritional yeast, nuts, heart-healthy avocado, and, of course, extra virgin olive oil and seasoning. It’s a no-brainer to whip up in minutes, and it’s just perfect with spaghetti.

This is probably the healthiest pasta dish you’ll eat all week. It’s so deliciously filling, vegan, and so simple to put together that I guarantee you’ll be making it again and again.

I know it sounds too good to be true! : )

List of the ingredients

• Whole wheat or legume-based spaghetti
• Spinach or arugula
• Tuscan kale or curly kale
• Fresh basil
• Avocado
• Nuts (cashews, almonds…)
• Lemon juice
• Garlic
• Extra virgin olive oil
• Salt & pepper

Scroll down to see why this combination of ingredients is amazing!

How to make healthy spaghetti

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Place the pesto ingredients in a food processor or a blender.
• Blitz until you get the desired texture.
• Add olive oil a little at a time while the machine is on.
• Taste and adjust the flavor to your taste.

• Meanwhile, cook the spaghetti in salted water until al dente.
• Three minutes before draining, stir in the peas and cook until tender.
• Reserve some pasta water, drain, and return the pasta and peas to the pot.
• Add the pesto and a touch of pasta water, toss until well coated. Enjoy!

Recipe Notes

Ingredients & health benefits

Here’s what you’ll need to make this scrumptious pasta bowl, including a few substitutions. Most importantly, let’s see why it’s healthy!

Unrefined spaghetti: I recommend using whole wheat spaghetti or whole grain pasta made from quinoa, spelt, or buckwheat. Gluten-free or legume-based pasta works great for this recipe, and you can choose your favorite shape, of course. Using unrefined pasta helps to maximize fiber and protein intake and makes you feel fuller for longer. It’s a win-win.

Peas: the recipe uses convenient frozen peas, an excellent source of plant-based protein, vitamins, and minerals.

Leafy greens: the pesto recipe is flexible, you can use arugula instead of spinach, lacinato or curly kale. It’s a powerhouse of nutrients where cruciferous veggies and spinach give a wonderful boost of antioxidants, vitamin C, and vitamin K, and they might reduce the risk of getting cancer.

Avocado: to add creaminess and provides an amazing range of essential nutrients such as protein, iron, beta carotene, and omega-3 fatty acids.

Nuts: I love cashews (which are actually seeds, not nuts) in my pesto recipes. They add texture, but almonds or walnuts work fine, too. Cashews are also rich in protein and minerals; their high magnesium content may help prevent heart disease.

Lemon: Lemon is good for freshness and vitamin C, but it also improves the absorption of the iron in leafy green vegetables. Again, win-win.

Nutritional yeast: It adds a nutty, parmesan-style cheesy flavor and makes the recipe 100% vegan. It’s essentially a deactivated yeast, easy to find at most grocery stores, and it contains an incredible amount of B vitamins.

Garlic and extra virgin olive oil are essential ingredients for a good, flavourful pesto. Extra virgin olive oil is full of healthy fats and health benefits. Research suggests that it could protect against heart disease, cancer, and inflammation.

Salt: For flavor, adjust the seasoning to your liking.

Is this pasta recipe good for you?

If eaten in moderation, pasta can be part of a healthy diet, especially when it’s packed with veggies, lean protein, and healthy fats, as in this healthy spaghetti recipe.

What to serve with healthy spaghetti

• Once you’ve had your dose of greens with your spaghetti, a fresh carrot or tomato salad would be absolutely great.
• If you want to add more protein to the meal, a chickpea salad, white bean salad, or a quick frittata with arugula would be lovely ideas for a meatless family meal.

More veggie pasta recipes…

If you want more pasta recipes packed with veggies or plant-based protein, check out my easy one-pot pasta recipes, meatless pasta, or vegan pasta recipes. Below are a few of my weekly staples:

• Quick spinach pasta
• Pasta with peppers
• Pasta with tomatoes and zucchini
• Asparagus pasta
• Pasta with zucchini
• Leek pasta

Check out my spinach, arugula, and sun-dried tomato pesto for my favorite pesto recipes.

Lastly, If you make this healthy spaghetti, let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram.
I would love to hear from you!