Or to give it it's full title: Creamy spinach garlic lemon nutmeg sauce...yeah, there's a lot going on there but it works and is so easy - just chuck it all into a blender till smooth :) I based this on my previous Creamy Lemon Garlic Sauce but had some spinach that needed using up so got to experimenting. I basically kept it the same but as well as spinach added some nutmeg and some nutritional yeast. Like the last post it gets it's creaminess from coconut milk but again, don't worry, with everything else going on you don't taste anything "coconutty" but it does make for a super creamy pasta sauce :) Also, I didn't show it in the photo here but I added some fried mushrooms to mine which went really well with it.
Creamy Spinach Pasta Sauce
• 200ml coconut milk, full fat or reduced. Can also use soy cream.
• zest of 2 lemons
• 1 Tbsp lemon juice
• 1/4 tsp fine sea salt
• 2 large cloves garlic, chopped
• 120g spinach, chopped up so it'll fit in the blender!
• 2 Tbsp nutritional yeast
• freshly grated nutmeg
• freshly ground black pepper
• 150g - 200g pasta of your choice.
• optional - 250g sliced mushrooms, fried
• optional - 1 large red onion, sliced and fried
For the sauce simply place everything in a blender and puree until super smooth. That's it! Cook pasta according to package instructions but remove with a couple minutes left. Drain and place back into pot. Pour the sauce over, it will look like too much but don't worry, it cooks down. Cook over medium heat until hot and thickened up. Taste and adjust seasoning with salt/pepper/nutmeg as you like.
EDIT - If adding mushrooms and onions, simply fry the sliced mushrooms and red onion together with some vegan butter and a pinch of salt and pepper until soft and golden brown, about 10 minutes. Stir in with everything else.
|Apologies for the messy bowl, but this is it using soy cream and with added mushrooms and red onion, which although hard to see, there was plenty in there!|