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20 Minute Green Goddess Pasta

The quickest pasta, packed with nutrients and flavor.
Prep Time13 mins
Cook Time7 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: vegan, plant based, easy, quick, lunch
Servings: 4
Author: thymeforhoney

Ingredients

  • 16 oz dry lentil pasta I used 2 8oz boxes of fusilli
  • 1 head broccoli
  • 1 avocado
  • 1 green bell pepper
  • 2 Persian cucumbers
  • 2 green onions
  • ¼ of one red onion
  • 1 lemon- juiced
  • 2 cloves garlic
  • ½ cup fresh cilantro
  • 2 tbsp seasoned rice vinegar
  • 2 tbsp olive oil
  • 1 tbsp salt
  • ½ tsp dried dill weed

Instructions

  • Bring a large pot of water to a boil. While waiting for the water to boil, dice the bell pepper, onion, cucumbers, green onions, and avocado. Mince the garlic and roughly chop the cilantro.
  • Once the water boils, add in the salt, followed by the pasta. Cook the pasta according to the instructions on the box. After you’ve added the pasta, wash and cut the broccoli into florets. When the pasta has 3 minutes left to cook, add in the broccoli florets.
  • Drain the pasta and broccoli then run them under cold water. Scoop the pasta and broccoli into a large mixing bowl, along with all the cut veggies. Pour in the lemon juice, olive oil, rice vinegar, and a sprinkle of dried dill. Stir well.
  • Taste, and season with more salt as needed (I didn’t need any). Serve cold and enjoy!