SPINACH AND AVOCADO GREEN GODDESS PASTA

Hands-on time: 10 minutes Makes: 4 servings

Nutritional yeast is the secret ingredient in this dish. It’s a good vegan source of protein and vitamin B with a rich cheese flavour reminiscent of Parmesan.

3 cloves garlic, smashed 2 avocados, peeled and pitted 4 cups packed baby spinach ⅓ cup nutritional yeast ¼ cup chopped fresh dill ¼ cup each olive oil and cold water 2 tsp grated lemon zest 3 tbsp lemon juice 1 tsp salt ¼ tsp pepper 500 g rigatoni or farfalle 1 bunch (about 450 g) asparagus, trimmed and cut in 2-inch lengths

In food processor, pulse together garlic, avocados, spinach, nutritional yeast, dill, oil, water, lemon zest, lemon juice, salt and pepper until smooth. Mixture will resemble pesto. Set aside. In large saucepan of boiling salted water, cook pasta according to package instructions. Add asparagus during last 4 minutes of cooking. Reserving ¼ cup of the cooking liquid, drain pasta and asparagus. Return to pan; gently stir in pesto until combined. If needed, gradually stir in enough of the reserved cooking liquid to loosen sauce. Garnish with sprigs of fresh dill and sprinkle with more nutritional yeast, if you wish.

PER SERVING: about 757 cal, 24 g pro, 27 g total fat (4 g sat. fat), 107 g carb (12 g dietary fibre, 4 g sugar), 0 mg chol, 1,196 mg sodium, 890 mg potassium. % RDI: 8% calcium, 45% iron, 38% vit A, 47% vit C, 279% folate. Looking to add even more protein? Swap traditional noodles with quinoa or spelt pasta. Both are full of protein, and spelt noodles layer in a pleasant nutty flavour.