This Pasta with Spinach Sauce is a fast and easy meatless dinner! The carrot sauce is exploding with taste, and the accession of sweet peas and cherry tomatoes adds additional flavor, color, along with a nutrient increase.
Whether you’re vegetarian, vegan, or just looking for a tasty and satisfying Meatless Monday meal, then you won’t be let down. I make it almost weekly, and my toddler can not get enough of it.
It is possible to utilize kale rather than spinach in this recipe. In cases like this, I’d recommend you raise the cooking time in Step 3 to 7-10 minutes, including hot water in the pasta to thin the sauce as vital.
Insert ginger into the sauce. When you’ve got fresh basil to hand, then add 3-5 leaves into the sauce. It provides a rich taste!
Add soaked cashews or pine nuts into the spinach sauce. These nuts match the sauce and then add extra creaminess and pinch. You are going to want approximately 1/4 cup of nuts.
Reheat on the stovetop, including just a small bit of water to prevent sticking and to help reestablish the pasta.
Pasta with Spinach Sauce
- - 1 lb. fusilli pasta or another kind
- - 1 cup peas fresh or frozen
- - 1 cup cherry tomatoes sliced in half
- - For the Sauce
- - 3 oz. baby spinach
- - Three garlic cloves
- - 3 tbsp. olive oil
- - 1 cup full-fat coconut milk
- - 1/4 cup nutritional yeast
- - 1/4 tsp. salt
- - 1/4 tsp. pepper
- In the food processor (or a blender), combine the baby spinach, garlic, olive oil, coconut milk, nutritional yeast, salt, and pepper and blend until smooth.
- Bring a large pot of water up to the boil. Add some salt and pasta. Cook according to the package instructions. Steam peas* or other vegetables you wish to use.
- Pour the spinach sauce into a large skillet and cook over medium-low heat for about 4-5 minutes. Add the drained pasta and stir everything well. Use some reserved pasta water or coconut milk to thin the sauce, if needed. Taste and adjust the seasonings.
- Stir in the sweet peas. Serve immediately, garnished with cherry tomatoes.