Creamy Spinach Pasta

HOWDY everyone!

Here is an awesome looking dish from one of our members.... Franchesca Garza...complete with recipe! I am anxious to try it out myself.

Just another example of how good we Vegans eat!!


BIG THANKS Franchesca for contributing to "OUR" blogsite!!


Creamy Spinach Pasta

Note: You might want to half the ingredients in this recipe, because I doubled them. I just didn’t want to waste any of the coconut milk. So, this is exactly how I made it.

The recipe is as follows:

1- can coconut milk (about 400ml)
2- tablespoons lemon juice
½ - tsp fine sea salt or regular salt
4 – garlic gloves
1- cup raw spinach
4- tablespoons nutritional yeast
1 small bag of your choice of pasta (about 7 oz.)
Nutmeg seasoning for flavoring
Pepper for flavoring

Sauce:
Put coconut milk, lemon juice, salt, garlic gloves, spinach, & nutritional yeast into blender. Sprinkle pepper & nutmeg into blender for flavoring. Puree until super smooth. (It’s okay to have tiny little pieces of spinach visible, it makes the sauce look pretty).


Cook pasta according to package instructions but remove with a couple of minutes left. Drain and place back into pot. Pour the sauce over and mix. Continue to cook over a low heat until sauce is hot enough to serve. When ready, taste and adjust with more nutmeg, pepper and salt as needed.

Serve and enjoy!!


**You can also toast some pine-nuts in a little of Earth Balance in a skillet. Sprinkle over pasta for added décor and a yummy added taste.











Bless the Beasts, Bless our Children and Bless this Earth