Vegan Spring Green Pasta With Mint And Dill

Bring a small pot of water to a boil. Once boiling, add 2 cups of spinach and 1 cup of arugula to the boiling water. Blanch these greens in the water for 30 seconds to 1 minute, then immediately drain.
Add the blanched spinach and arugula to a food processor (or a blender) with a pinch of salt. Pulse this mixture.
Next, add 4-5 large mint leaves and 1 sprig/stem of dill, removing the large dill stem. Also add 1 tablespoon of lemon juice and 1 tablespoon of vegan yogurt, as well as another pinch of salt if needed.
Blend this until it is fully combined and resembles a cohesive sauce.
In another pot, bring water to a boil and cook your 5 ounces of green (or regular) spaghetti.
Once cooked, drain and add this to a large bowl with 5 ounces of zucchini noodles.
Toss these together in the bowl to allow the heat from the pasta to gently warm the zucchini noodles.
Mix in the spinach-arugula sauce until each noodle is coated.
Mix in ½ cup of vegan yogurt, ½ tablespoon of salt, ½ tablespoon minced fresh dill, and ½ tablespoon chopped fresh mint.
Add the contents of the bowl to your serving dish or dishes of choice.
Top the dish with more fresh mint and dill, flaky salt, and a drizzle of lemon extra virgin olive oil.