Glorious Green Spinach Pasta Sauce
To celebrate all the lovely local spinach here is a super quick recipe that delivers you a bright green, fresh and flavoursome
dish. Takes around 20 minutes to make and serves 4.
To make it vegan you can swap the sour cream for coconut cream or milk. If using coconut milk the sauce may be a little thin but you can
thicken up by using cornstarch. Also consider swapping the parmesan for 2 tbps of nutritional yeast.
• 400 gr dried pasta
• 200 gr Spinach
• A handful of basil (optional)
• 130 gr sour cream
• 50 gr Parmesan, finely grated
• 1 large garlic clove, roughly chopped
• 2 garlic cloves, crushed
• Nutmeg to taste
• 1/2 lemon juice and zest
• Salt and pepper to taste
1. Cook the pasta according to the package instructions.
2. If you're not using baby spinach, blanch the spinach rst: bring a pan of
salted water to a boil, add the spinach, and cook for 30 seconds to 1
minute. Immediately transfer to a bowl of ice water, then drain and
gently squeeze out any excess moisture.
3. Add the spinach and all remaining ingredients—except salt and
pepper—to a blender. Blend until smooth, adding a little water if the
mixture is too thick.
4. Drain the pasta and return it to the pan. Pour in the spinach mixture
and stir over low heat for about a minute, just until warmed through.
5. Serve topped with extra Parmesan or toasted pine nuts.