This was a stretch for us, I’d never heard or tried Spinach Sauce before, but we had a lot of leftover spinach and decided to give it a whirl! It turned out pretty good, if not too watery, so be careful when adding the water!
Ingredients:
-3 tbsp Olive Oil, plus 2 tbsp olive oil
-8 cloves garlic, minced
-32oz Spinach
-3 cups mushrooms, sliced
-Fresh chopped basil
-2 cups grape tomatoes, halved
-Pinch of salt
-Freshly ground pepper
-1/2 to 2 cups pasta water, from Farfalle
-2 tbsp nutritional yeast
-1 tbsp Italian Seasoning
-1/2 tbsp garlic salt
Instructions:
1. In a large skillet (we like to use a deep wok) heat olive oil. Add garlic and saute until fragrant.
2. Add half the spinach and cook slightly, when there is enough room add the rest of the spinach. Cook until all the spinach is completely wilted.
3. Transfer the spinach mixture to a large food processor or in a bowl (if you are using an emulsion blender) with salt and pepper, pasta water, and nutritional yeast. Blend the mixture until is is smooth and velvety. Add water a little at a time and taste each time. This will ensure your sauce stays thick.
4. In the used skillet, add left over olive oil and heat over medium heat. When the oil is hot, add the mushroom and cook until soft. Then add the tomatoes and basil.
5. Combine the spinach sauce with the vegetables and reheat with Italian Seasoning and garlic salt, until the flavors blend.
6. When the sauce is heated, add the pasta to the pan. Toss and coat the pasta evenly. Serve plain or with vegan parmesan.
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