£4, 4 Portions: Green Protein Pasta

Who says eating healthily has to be expensive or boring?

Let me introduce you to my Green Protein Pasta, the ultimate comfort food with a healthy twist.

This dish is a fusion of creamy, protein-packed goodness and vibrant greens, all wrapped up in the familiar hug of pasta.

Whether you’re cooking for a family dinner or meal prepping for the week, this recipe ticks all the boxes: it’s affordable, quick, and packed with nutrients.

Plus, it’s one of those meals where you can feel good about every single bite—no guilt, just pure, wholesome satisfaction.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Green Protein Pasta recipe:

• ⁠1 onion
• ⁠⁠1 garlic clove/1 tsp garlic purée
• ⁠⁠1 head of broccoli
• ⁠⁠200g kale
• ⁠⁠1 block (300g) firm tofu
• ⁠⁠500g fusilli, dried
• ⁠⁠olive oil
• ⁠⁠salt and pepper

Optional Extras

• 40g walnuts
• ⁠handful of fresh basil

Why Tofu Deserves the Spotlight

Let’s talk tofu for a moment.

If you’re still on the fence about this plant-based protein, it’s time to embrace it.

Tofu is incredibly versatile, and in this recipe, it transforms into a velvety sauce that rivals any dairy-based alternative.

It doesn’t just bring texture—it’s also a fantastic source of protein, making this meal as filling as it is delicious.

The beauty of tofu is that it takes on the flavours you pair it with, so don’t skimp on seasoning.

Plus, it’s a budget-friendly hero that works in so many dishes beyond this one.

Greens That Pack a Punch

Broccoli and kale are the dynamic duo you didn’t know your pasta needed.

Not only do they bring a gorgeous green hue to your plate, but they’re also packed with vitamins, minerals, and antioxidants.

Broccoli is an underrated source of fibre and vitamin C, while kale is a leafy green powerhouse full of iron and calcium.

When blended together with tofu, these greens create a creamy, nutrient-dense sauce that feels indulgent but is anything but.

It’s a clever way to sneak in your daily veg without feeling like you’re eating “health food.”

Affordable, Delicious, and Totally Customisable

What makes Green Protein Pasta stand out is how budget-friendly it is without compromising on taste or nutrition.

For just £4, you’re getting four generous portions of a meal that feels way fancier than it actually is.

And if you’re feeling fancy, you can take it up a notch with a few optional extras like toasted walnuts or fresh basil.

Whether you’re sticking to the essentials or adding a bit of flair, this recipe adapts to what you’ve got on hand.

That’s what makes it a staple in any kitchen—it’s simple, satisfying, and endlessly versatile.

Creative Tweaks to Make It Your Own

This pasta is the ultimate blank canvas.

Want to sneak in more veggies? Throw in some spinach or peas.

Not a fan of fusilli? Swap it out for penne, spaghetti, or even a gluten-free option.

For those who love a cheesy twist, a sprinkle of nutritional yeast adds a savoury depth without the dairy.

Meat-eaters can add grilled chicken or crispy bacon if they like.

Basically, this recipe is whatever you want it to be—a solid foundation that lets you play around with flavours and textures.

How to Make This Recipe

Step 1: Cook the greens

Start by filling a large pan with water and bringing it to the boil.

Add the broccoli and let it cook for 10 minutes—it should be soft but still vibrant.

Then, toss in the kale and cook for another 2 minutes until it’s wilted.

Drain everything and set it aside to cool.

This cooling step is key because blending hot greens can lead to a messy situation (trust me on this one).

Step 2: Prepare the pasta

In a second pan, bring salted water to the boil with a drizzle of olive oil.

This little trick helps prevent the pasta from sticking together.

Add the fusilli and cook according to the packet instructions—usually about 8-10 minutes.

Make sure you reserve a cup of the pasta water before draining; it’s liquid gold for the sauce later.

Step 3: Sauté the onions

While the pasta and greens are cooking, heat a couple of tablespoons of olive oil in a frying pan over medium-high heat.

Finely dice the onion and sauté it until it turns soft and translucent.

This is where the magic begins—the caramelisation of the onion adds a sweet, rich flavour to the final dish.

Step 4: Add the garlic

Stir in the minced garlic or garlic purée and let it cook for about 2 minutes.

The aroma alone will have your kitchen smelling incredible.

Be careful not to burn it; garlic goes from golden to bitter in seconds if you’re not paying attention.

Step 5: Blend the green sauce

Once the greens have cooled, add them to a food processor along with the tofu.

Blend until you have a smooth, creamy sauce.

If you’re using the non-budget add-ons, now’s the time to toss in that fresh basil.

Season the sauce with salt and pepper to taste—it should be vibrant, fresh, and slightly nutty.

Step 6: Bring it all together

Return the frying pan with the onions to a low heat.

Add the green sauce, cooked pasta, and a cup of the reserved pasta water to the pan.

Stir everything together until the pasta is thoroughly coated and the sauce has a silky consistency.

If it looks too thick, add a little more pasta water.

Step 7: Optional walnut topping

For those going all out, crush the walnuts into smaller chunks and toast them in a bit of olive oil until they’re golden and fragrant.

Sprinkle them over the pasta just before serving.

The crunch adds a fantastic contrast to the creamy sauce, making every bite a delight.

Frequently Asked Questions

Can I use frozen vegetables instead of fresh?

Absolutely! Frozen broccoli and kale are excellent alternatives and might even save you some prep time.

Just adjust the cooking time slightly since frozen veggies tend to cook faster.

How do I store leftovers?

Transfer any leftovers to an airtight container and store them in the fridge for up to three days.

When reheating, add a splash of water or milk to loosen the sauce and bring it back to life.

Is this dish gluten-free?

It can be! Simply swap the fusilli for your favourite gluten-free pasta.

The sauce is naturally gluten-free, so you won’t need to make any other changes.

What can I use instead of tofu?

If tofu isn’t your thing, try soaked cashews or a ripe avocado for a creamy texture.

For a non-vegan option, ricotta or cream cheese would also work beautifully.

How can I keep the sauce from drying out?

The reserved pasta water is your best friend here.

It helps create a luscious, silky sauce.

A drizzle of olive oil can also help keep everything moist and delicious.

And that’s it for this Green Protein Pasta recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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As always, I’d love to hear what you thought, so feel free to leave comments, questions or anything in between here, or message me directly via my socials.