Herbinara pasta is my vibrant twist on a classic creamy pasta, celebrating handfuls of fresh herbs and leafy greens. This nourishing recipe transforms everyday ingredients into a silky, flavour-packed sauce that’s perfect for a quick weeknight dinner or elegant entertaining.
Why you’ll love Herbinara pasta
Herbinara pasta is more than a delicious meal—it’s a celebration of fresh herbs and nutrient-dense greens that nourish the body as much as they delight the palate.
- Packed with fresh herbs rich in antioxidants and polyphenols.
- A simple way to enjoy more leafy greens in everyday meals.
- Supports gut health with fibre from herbs and vegetables.
- Naturally rich in vitamins A, C and K to support immune health.
- Ready in under 30 minutes using seasonal ingredients.
- Easily adapted with gluten-free or wholegrain pasta.
- Delicious as a vegetarian main or served with grilled chicken or fish.
- A wonderful way to reduce food waste by using leftover herbs.
Therapeutic notes
Fresh herbs are nutritional powerhouses, providing antioxidants, chlorophyll and beneficial plant compounds that help protect cells from oxidative stress. Combined with leafy greens, garlic and extra virgin olive oil, this vibrant pasta delivers fibre, vitamins and healthy fats that support gut health, immune function and overall wellbeing. It’s a simple, delicious way to increase plant diversity—a key principle for a healthy microbiome.
A recipe created for Pocket Herbs
For me, Herbinara was born from a shared passion for celebrating locally grown produce. I created this recipe for the wonderful team at Pocket Herbs, a family-owned microgreens farm in Burringbar on the NSW Northern Rivers. Pocket Herbs has become one of Australia’s leading growers of premium microgreens, edible flowers, gourmet leaves and bush foods, supplying chefs, retailers and home cooks nationwide using sustainable hydroponic farming practices.
The recipe was photographed by the exceptionally talented Nelly le Comte, an Amsterdam-born commercial food and lifestyle photographer now based in Byron Bay. Nelly studied photography at the Royal Academy of Fine Arts in The Hague before building an international career photographing food, cookbooks and culinary brands.
Over many years we’ve collaborated on numerous projects, combining my recipe development with her beautiful food photography and styling to showcase Australian produce at its very best.
Recipe: Chef Sam Gowing
Food photography: Nelly le Comte Photography
Recipe developed for: Pocket Herbs Microgreens & Produce
Pasta Herbinara – Pocket Herbs Red Vein Sorrel
- Total Time20 minutes
- YieldServes 2
- DietVegetarian
Ingredients
1 punnet Pocket Herbs Red Vein Sorrel leaves, snipped; reserve some for garnish
2 -3 egg yolks, depending on size
1 cup broccoli florets, steamed, refreshed under cold water, pat dry with paper towel
2 tbsp pine nuts, toasted
3/4 cup shaved Parmesan, plus more for serving
1 tbsp extra-virgin olive oil
Cracked black pepper
Salt
325 grams fresh pasta of your choice
Instructions
- Steam broccoli florets, refresh under cold running water, and pat dry with paper towel.
- Place ¾ of a punnet of clean, snipped Pocket Herbs Red Vein Sorrel into a high-speed blender. Add cooled, steamed broccoli florets, egg yolks and blitz for a few seconds to combine.
- Then add pine nuts, shaved Parmesan and olive oil. Season to taste, then pulse to combine into a thick puree; blitz longer for a finer sauce.
- Meanwhile, cook fresh pasta in a large pot of boiling, salted water for about 3 minutes. Drain well, pat dry, add extra-virgin olive oil, toss gently and keep hot.
- Pour the Pocket Herbs Red Vein Sorrel Herbinara onto a serving platter. Add large twirls of freshly cooked, hot pasta, then fold in remaining puree, toss gently to combine.
- Garnish with remaining snipped Pocket Herbs Red Vein Sorrel leaves.
- Divide onto individual serving plates and serve with extra shaved parmesan if desired.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Pasta
- Method: Pasta
- Cuisine: Modern Australian
