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Brown Rice Spaghetti with Spring Greens Recipe

With this recipe, opt for wholesome brown rice spaghetti as it’s free from gluten and gives you a sustainable source of energy throughout the rest of the day. Just make sure that brown rice flour is the sole ingredient.




10 minutes


20 minutes



1. Boil the spaghetti in a large saucepan of water for about 12 minutes.

2. Heat a second large saucepan with a touch of oil and add the garlic, peas and spring greens. Cook down for two minutes or so, until the peas are soft. Once the spaghetti is cooked, add it to the pan. Try and spoon it straight from the saucepan so that you get a splash of that lovely starchy water. Give everything a good mix. Keep the pan over a low heat, stirring occasionally.

3. Heat a griddle pan and place the sliced avocado facing down with a touch of salt and pepper and a drizzle of oil. Leave it to cook for at least 5 minutes, so that the surface catches and grill marks appear.

4. Spiralise the courgette and add the courgetti, pesto and mint to the pan with the spaghetti, giving everything a mix. Leave to cook for a few more minutes before plating up with the grilled avocado on top.

Kale and garlic pesto

Enjoy this as a baked dish on its own or layer it on a bed of fresh rocket or baby spinach for a delicious salad.


1 small jar


5 minutes



Place all the ingredients into a food processor or blender and blitz until everything is combined and the kale and walnuts are completely broken up. Feel free to add a touch more oil if you like a runnier pesto. Keeps for up to five days in a sealed container in the fridge.

Recipe extracted from The Happy Balance by Megan Hallett and Nicole Jardin, published by White Lion publishing at £20.

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