Creamy Spinach Pasta Sauce
The ultimate comfort food, Creamy Spinach Pasta Sauce is velvety and rich, perfect for an easy weeknight dinner. Made with fresh ingredients and a creamy base, this dish is a delicious way to please your palate. Try it tonight and taste the difference!
Equipment
- Non-stick frying pan
- Food Processor
- Immersion hand blender
- Simple garlic press
Ingredients
- 4 servings Fettuccine pasta
- 1 Tbsp Olive oil
- 3 cloves Garlic
- 7 oz Spinach
- 1 cup Dairy-free cream
- 2 Tbsp Nutritional yeast
- to taste Salt
- to taste Pepper
Instructions
- Cook pasta in boiling water according to package instructions.
- Peel and mince or finely chop garlic cloves.
- If you use fresh spinach, chop it with a food processor into tiny pieces. If you use frozen spinach puree, let it thaw before using it.
- Heat a frying pan or wok on medium heat and add olive oil.
- Add minced/finely chopped garlic and stir. Saute for 1 minute.
- Add chopped spinach. Mix well and saute for 1 minute.
- Add heavy cream (we used a dairy-free version) and Parmesan (we used nutritional yeast). Stir well and bring it to a boil. Approx. another 1 minute.
- Take a long thin container and use an immersion blender to make it extra smooth and creamy. (You can skip this step if you don't mind small spinach bites.)
- Drain the cooked pasta and mix it with the creamy spinach sauce. Serve it while hot!
Notes
- Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop.
- Freezing: You can freeze the sauce for up to three months. Just thaw and reheat when you’re ready to use it.
- Pairing: Consider serving with a fresh side salad or garlic bread for a complete meal experience.
- Veggie Add-ins: Feel free to add in vegetables like mushrooms or bell peppers for extra flavor and nutrition.
- Extra Seasoning: Spice it up with a pinch of red pepper flakes or some fresh herbs like basil or thyme for an aromatic twist.