Waitrose and Partners
Max La Manna's super green pasta dish

Super green pasta

Max La Manna's super green pasta ensures nothing goes to waste. This recipe works with a similar quantity of frozen peas instead of the broccoli; throw them into the pasta 1 minute earlier, as they need to cook for 4 minutes.

4 out of 5 stars(1) Rate this recipe
VegetarianHealthySource of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook10 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 360g dried Essential Spaghetti
  • 2 leftover broccoli stems, roughly chopped
  • 2 cloves garlic, peeled and left whole
  • 2 handful spinach or bagged salad
  • 1 lemon (scrubbed, or use unwaxed), zest and juice
  • 50g Violife Prosociano Wedge, grated, plus plenty more to serve
  • 1 handful or ½ x 25g pack basil, including the stems, plus a few leaves to serve
  • 2 tbsp extra virgin olive oil


  1. Bring a large pan of salted water to the boil, then add the spaghetti and cook for 6 minutes. Add the broccoli stems and garlic, bring back to the boil and cook for a further 2 minutes. Add the spinach to the pan and cook for 1 minute more to wilt.

  2. Using a slotted spoon or tongs, lift the vegetables and garlic from the pan, and into a blender. Drain the pasta, reserving a cup of the cooking water, and set aside.

  3. To the blender, add most of the lemon zest and ½ the juice, 30g cheese alternative, basil leaves and stalks, olive oil and 2-3 tbsp of the cooking water. Blend until smooth. Add more of the water if needed, then season well.

  4. Tumble the pasta into a large bowl, add the sauce, then use tongs to toss, adding a little more of the cooking water to help it all come together. Toss in 20g more cheese alternative then grate plenty more over the top. Squeeze over the remaining ½ lemon. Scatter with the remaining lemon zest and basil leaves, to finish.

Cook’s tip

This recipe works with a similar quantity of frozen peas instead of the broccoli; throw them into the pasta 1 minute earlier, as they need to cook for 4 minutes. 

You can use rocket, or any bagged leaves instead of spinach, too.


Typical values per serving when made using specific products in recipe


2,141kJ/ 508kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating