Green Kitchen Stories »Penne spinach cream with watermelon

Hello friends, I hope you will have a great summer. We took a short break from the blog as we have in Copenhagen and Barcelona. But we're back with a great dinner recipe. This is a version we eat all summer. It has a warm record in Europe so that the coupling of a tepid buckwheat penne with juicy and crispy watermelon felt very well, very often. Satisfactory, simple and soothing. Our kids love this buckwheat penne and this also plays a bit of why it was in repetition. In fact, our little Noah (just two years!) Begins to cry if we serve him spaghetti or any other pasta: "Noooooh, [I want] my pasta".

In this version, we knead the pasta in a sauce of spinach, herb and almond oil inspired by something we saw in Deliciously Ella food a little behind. It's very good, creamy and fast! Then mix with chickpeas and avocados and everything with watermelons, feta, almonds and hemp tomatoes. It's a very awesome little dinner that can come together in 15 minutes if you're quick with the knife and good at multitasking.






There are many ways to get around this.
• If you can not find the penne buckwheat you can of course use normal or whole wheat feathers.
• Vegans can simply skip the cheese (and maybe add some nutritious yeast for extra flavor).
• Fresh or baked corn could be a great addition when it's in season.
• You can change basil and mint for coran and parsley to get more into the Middle East.
• If you are allergic to nuts, use oat milk or regular milk and exchange almonds for roasted sunflower seeds or pumpkin seeds.
• For a winter version of this kind, you can add roasted broccoli and pomegranate instead of watermelon.


Penne buckwheat with creamy spinach sauce and watermelon
Serves 4

Buckwheat pasta for 4 people (about 400 g / 14 oz)

Creamy spinach sauce
1 onion

2 cloves of garlic
1 tablespoon of olive oil
125 g / 3 packed cups of fresh spinach
400 ml / 1 1/2 cup of almond milk
a good handful of fresh basil and mint
1-2 tablespoons of maple syrup
1 lemon juice
a big bite of sea salt & pepper

To serve
1 x 400 g / 14 oz walnuts cooked chickpeas
1/2 watermelon
1 avocado
10 tomatoes cherry tomatoes
15 roasted almonds
10 fresh mint
100 grams of slice

Boil salted water in a large saucepan, add the pasta and cook according to the instructions on the package. Meanwhile, prepare the sauce.

Peel onion and garlic. Heat the olive oil in a saucepan. Sauté onions and garlic in moderately high heat until translucent and light brown. Then lower the heat, add the spinach and let it soften, pour in the almond milk and let simmer for a few minutes. Add the remaining ingredients, remove it from the fire and use a blender (immersion) to mix it smoothly. Taste to check that flavors are balanced. You can add more lemon juice, herbs, salt or maple syrup if you prefer.

When the pasta is ready, drain the water on a sieve, give it a quick rinse and transfer the pasta back to the saucepan along with a splash of olive oil. Throw the spinach sauce over the cooked pasta and mix to combine them.

Drain the chickpeas and cut the avocado into cubes and add them to the creamy pasta. Cut the watermelon into cubes, divide the tomatoes in half, cut the almonds and the mint and destroy the feta cheese. Set all these ingredients over the creamy pasta pesto. Serve and dive!