Semolina Pasta with Creamy Greens Sauce

Skip Breadcrumb HomeClinics & ProgramsELLICSR KitchenSemolina Pasta with Creamy Greens Sauce
Skill Level
Preparation Time 40 minutes Total Time 50 minutes
Servings 6 Cost Per Serving $2.33
Share this Recipe
Image of Semolina Pasta in Green Sauce 1


Pasta Ingredients:
1 1/4 cupSemolina Flour (fine ground durum wheat)
1/2 cupWarm Water
1 tbspOlive Oil
1/2 tspSea Salt
Sauce Ingredients:
1/2 cupAlmonds or Cashews
2 cupsGreens (any of kale, chard, dandelion, spinach etc.)
1/2 cupGreen Peas or Asparagus
1 cloveGarlic, minced (optional)
1Lemon, juice & zest
3 tbspOlive Oil
To TasteSea Salt and Freshly Ground Black Pepper


  1. Add semolina to a large bowl. Create a well in the middle of the flour, pour in your water, salt and olive oil.
  2. Use a fork to gradually mix the flour into the water, in a circular motion, from the inside working your way out. Once most of the flour is mixed in, and smaller dough shreds start to form, you can use your hand to start kneading all the pieces together. (if the mixture is too dry, add a little more liquid, if it’s too wet, add a little more flour.)
  3. Bring dough out on a clean cutting board or countertop. Stretch and knead the dough into itself for about 5 minutes until smooth and springs back when poked.
  4. Cover with plastic wrap and allow to rest for 20 minutes at room temperature or refrigerate for longer. The dough is now ready to be shaped into different styles of pasta.
  5. To cook, add to salted boiling water. Since it’s fresh, it shouldn’t take long. Start tasting around 3 to 5 minutes, remove pasta once it is at a texture you like.
  6. For the sauce, blanch all your greens and peas/asparagus in salted boiling water for about 60 seconds. Add to blender with remaining ingredients and about ½ cup of the cooking liquid. Blend until smooth and creamy. Add to your cooked pasta.


  • Semolina (Durum Wheat Flour), is high in protein and lower in fibre, which makes it an ideal choice if higher fibre foods upset your stomach.
  • ​Some studies have suggested that enjoying cruciferous vegetables such as kale, cabbage, broccoli and cauliflower may reduce the risk bladder cancer. This is because cruciferous vegetables contain glucosinates that transform into isothiocyanites during food preparation and possibly alter the metabolism of carcinogens, which may protect against bladder cancer. 
  • Experiencing digestive upset? If you received radiation therapy to your pelvis, you may be experiencing diarrhea, bloating or gas. Try eliminating fibre-rich cruciferous vegetables until your side effects improve.