Lemon & Yogurt Super Green Pasta

Summer is officially here and nothing says summer more than coconut! 

I have been absolutely loving using the Provamel coconut range in my savoury and sweet recipes as I really like the subtle sweetness of the coconut without being too overpowering. 

For overnight oats, chia pudding and smoothies I have been using Provamel Rice with Coconut drink which is organic and gluten free. Because of its natural sweetness it also works perfectly in baking recipes. 

As a great alternative to yogurt, I have been loving Provamel Soya with Coconut alternative to yogurt Free From Sugars. I love the fact that is completely sugars free so it actually works so well in savoury dishes such as curry and pasta sauces, like the below recipe. 

Lemon & Yogurt Super Green Pasta

I am officially obsessed with this pasta! It’s so creamy and decadent, but fresh and light at the same time! It might sound a bit weird to add an alternative to yogurt to a pasta sauce but trust me it really works! I have used Provamel Soya with Coconut alternative to yogurt Free From Sugars which goes so well with the fresh flavours of the vegetables. The addition of the lemon zest is probably my favourite part, as it adds a zingy kick to the dish. This a great quick and easy recipe for those mid-week dinners when you really don’t want to spend hours in the kitchen. It’s also a great dish to sneak in lots of vegetables without even realising it. 

The sauce will be enough for 2 people 


1/2 cup of Provamel Soya with Coconut alternative to yogurt Free From Sugars 

2-3 broccoli florets 

1/2 cup of frozen peas 

2 spring onions finely chopped 

1 garlic clove crushed 

About 100gr of asparagus cut in half

The zest of 1 lemon + the juice (make sure to use unwaxed lemons!)

1 tbsp of nutritional yeast 

Plenty of salt and pepper

Serve it with pasta of your choice

In a frying pan add a bit of oil and the finely chopped spring onions, cook them for few minutes until they start to soften. Add the crushed garlic and cook for another minute, be careful not to burn it!

Fill a large pan with boiling water. Add in the broccoli florets and asparagus. Depending on your taste cook for 4-6 minutes. I like to keep my vegetables quite al dente so I make sure I don’t overcook them.

Remove from the pan but don’t throw away the water, you will use it to cook the pasta.

Put the asparagus to one side and add the broccoli to the pan with the spring onions. Add in the Provamel Soya with Coconut alternative to yogurt and give it a quick mix. Add in the nutritional yeast, the zest of the lemon plus the juice salt and pepper. Either with a hand blender or a normal blender, blend the sauce until super smooth and creamy (I have used my normal blender as I find it works best).

 Cook the pasta in the same pan as the vegetables according to the cooking instructions. Just a couple of minutes before it’s ready, add in the frozen peas. Drain the pasta and peas and pour the yogurty sauce on top. Mix in the cooked asparagus. Add a generous sprinkle of black pepper and some extra lemon zest. Serve straight away while still warm. Enjoy! 

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