Vegan Nut-Free Creamy Green Pasta
This is one of my favourite ways to use up that ambitious bag of spinach. Plus it's a great way to add tons of fibre and nutrients to pasta which is always a hit in our household.
Servings: 8
Equipment
- high speed blender
Ingredients
- 500 g pasta (save 1 cup of the cooking water)
- Creamy Green Pasta sauce
- 225 g spinach blanched and drained
- 1/2 cup frozen peas blanched
- 1 can 19 fl oz/540 g butter beans, drained
- 2 tbsp olive oil extra virgin
- 1/2 cup chopped fresh parsley leaves and stems
- 3/4 cup dairy-free sour cream
- 1/2 cup nutritional yeast
- 1 lemon juiced (1/4 cup) can sub 3 tbsp red wine vinegar + 1 tbsp apple cider vinegar
- 1 cup of the salted pasta cooking water
- Pepper to garnish
- Additional salt to taste
Instructions
- Bring a large pot of water to a boil.
- Blanch the spinach for about 30 seconds to wilt then remove from the pot. Shock with some cold water to halt the cooking process, then squeeze out the excess water. Chop roughly before adding to the blender for the best texture (you may find the sauce stringy if you don't chop first)225 g spinach
- Blanch the peas until bright green and cooked through, about 1 minute.1/2 cup frozen peas
- Season the pasta with salt until it tastes like sea water. Cook pasta to desired firmness, then drain but reserve 1 cup of starchy cooking water.500 g pasta
To make the sauce
- In a high speed blender, combine the cooked chopped spinach, peas, beans, olive oil, parsley, dairy-free sour cream, nutritional yeast, lemon juice, and salted pasta cooking water. Blend on high for about 2 minutes until the sauce is smooth and the greens are completely blended.1 can, 1/2 cup chopped fresh parsley, 3/4 cup dairy-free sour cream, 1/2 cup nutritional yeast, 1 lemon juiced (1/4 cup), 1 cup of the salted pasta cooking water, 2 tbsp olive oil
- Pour over the cooked pasta and mix well. Garnish with pepper and additional salt if desired.
Notes
I personally don't love to cook the pasta all at once because the pasta tends to absorb moisture from the sauce, leaving it kind of dry. I usually cook the pasta fresh for the meal and add this sauce to the freshly cooked pasta for best results. This recipe makes about 10 servings of sauce, or 8 if you're being very generous with it.