This spinach pasta sauce is quick, easy, and delicious - perfect for a midweek dinner to get your greens in. Herby, garlicky, and packed with nutrients, this pasta dish can be served hot or cold!
From Marketplace:
8 cups New Zealand spinach (Fawcett Creek Farm)
1 bunch or bag of basil (Fawcett Creek Farm or Circe's Garden)
¼ cup chopped parsley (Mountains to Rivers Ranch or Josi Farms)
1 pint sugar snap peas (Mountains to Rivers Ranch), or 1 cup frozen peas
1 white onion, chopped (Josi Farms)
2 tbsp olive oil (Durant Olive Mill)
Other Ingredients:
6 cloves garlic, chopped
½ cup raw cashew pieces
Juice from ½ lemon
3 tbsp coconut milk
2-3 tbsp nutritional yeast or parmesan
Salt and pepper to taste
Steps:
Cook your pasta according to the directions.
In a large pan, add 1 tbsp of olive oil. If using fresh snap peas, sear them for a few minutes, then set aside.
In the same pan, sauté the onion in 1 tbsp olive oil until translucent, then add the garlic and cashews. Sauté until soft, adding water as needed. Add salt and pepper to taste.
Rinse the spinach and remove any tough stems. Add to the pan along with the parsley. Cook until the spinach has wilted. Add in the basil leaves and cook for a few more minutes, then remove from heat.
Using a blender or food processor, blend all of the ingredients from the pan with the lemon juice and coconut milk until smooth.
Pour the blended mixture back into the pan, and add your pasta, nutritional yeast or parmesan, and salt to taste. Add in the frozen peas or the seared snap peas and mix well. Cook on low heat for a few minutes, then serve and enjoy!
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