High-Protein Pasta with Creamy Lamb’s Quarters Sauce

Name: High-Protein Pasta with Creamy Lamb’s Quarters Sauce
Prep time: 10 min
Cook time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup cleaned and blanched lamb’s quarters; ¼ cup cashews; ¼ cup walnuts; 3 tablespoons hemp hearts; ½ cup coconut milk; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1½ teaspoons paprika; To taste salt; 250 g pasta; 1 litre water; 1 teaspoon salt; 1 teaspoon oil; 1 tablespoon extra-virgin olive oil; ½ cup reserved pasta water; As desired fresh basil

⏱️ Prep: 10m

🔥 Cook: 20m

👥 Servings: 4

This creamy, nourishing pasta features a vibrant green sauce made from blanched lamb’s quarters, also known as bethe or bathua in South Asian cooking. The sauce achieves its rich, smooth texture and high protein content from a blend of cashews, walnuts, hemp hearts, and coconut milk, without the need for heavy cream or flour. This plant-based meal is ready in about 30 minutes, making it an easy and delicious way to incorporate leafy greens and multiple plant-based protein sources into your weeknight dinner. Lamb’s quarters contribute plant protein, fiber, iron, calcium, vitamin A, and vitamin C to this satisfying dish.

Instructions

Pick through the lamb’s quarters, removing any tough stems, damaged leaves, or unwanted material. Wash the leaves thoroughly under running water to remove dirt and grit.
Bring a pot of water to a boil. Add the cleaned lamb’s quarters and blanch for approximately 2–3 minutes to soften the leaves.
Immediately transfer the blanched greens to a bowl of ice-cold water to stop the cooking process and help retain their vibrant green color.
Once cooled, drain the greens and squeeze out as much excess water as possible. Measure 1 cup of the squeezed, blanched lamb’s quarters for the sauce.
Add the prepared 1 cup of lamb’s quarters, ¼ cup cashews, ¼ cup walnuts, 3 tablespoons hemp hearts, ½ cup coconut milk, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1½ teaspoons paprika, and salt to taste to a blender. Blend until the mixture is very smooth and creamy.
Bring 1 liter of water to a boil. Add 1 teaspoon salt and, if desired, 1 teaspoon oil. Add the 250 g pasta and cook according to the package directions.
Before draining the pasta, reserve ½ cup of the pasta cooking water. Drain the pasta.
Place a large pan over medium heat. Add the cooked pasta and 1 tablespoon extra-virgin olive oil. Toss and sauté for approximately 1–2 minutes.
Pour the blended green sauce over the hot pasta. Add the reserved pasta water and toss everything together. The pasta water helps loosen the thick sauce and allows it to coat the pasta evenly.
Cook for another 1–2 minutes, stirring gently. If the sauce is thicker than you like, add a little more reserved pasta water until you reach your preferred consistency.
Turn off the heat. Garnish with fresh basil, if desired. Serve hot and enjoy your creamy green pasta.

💡 Chef’s Notes

Foraged lamb’s quarters must be confidently identified as edible and harvested from clean, pesticide-free locations; always wash thoroughly. The sauce is naturally thick; reserved pasta water helps achieve desired consistency. For a completely vegan meal, ensure pasta contains no eggs or dairy. To increase protein further, use chickpea, lentil, or other legume-based pasta. A squeeze of fresh lemon or lime can brighten the sauce and enhance iron absorption. If lamb’s quarters are unavailable, spinach or amaranth greens can be used, adjusting liquid as needed. Best enjoyed fresh, but leftovers can be refrigerated in an airtight container and reheated with a splash of water to loosen the sauce.