● 2 cups moringa leaves ● 2 tbsp oil ● 4 garlic cloves ● 2 tbsp walnuts ● 2 tbsp almonds ● 2 tbsp cashews ● Handful of coriander leaves ● Juice of 1 lime ● 250g pasta ● 1 tsp oregano ● 1 tsp chilli flakes ● Salt to taste ● Reserved pasta water (as needed)
Heat 2 tbsp oil in a pan and sauté the moringa leaves for 2–3 minutes until wilted. Let them cool slightly.
Add the sautéed moringa leaves, walnuts, almonds, cashews, garlic, coriander leaves, lime juice, and salt to a blender. Blend until smooth, adding a splash of water if needed.
Cook the pasta according to the package instructions. Reserve some pasta water before draining.
Heat a little oil in the same pan and add the moringa sauce. Stir in oregano and chilli flakes. Cook for 2–3 minutes. Add the cooked pasta and toss until evenly coated. If needed, add reserved pasta water to loosen the sauce.
Serve warm and enjoy a creamy, nutrient-packed pasta that’s both wholesome and delicious.
Notes ● Adjust chilli flakes to your preferred spice level. ● The mix of walnuts, almonds, and cashews gives the sauce a rich, pesto-like texture. ● Fresh lime juice brightens the flavours and balances the earthiness of moringa.