ONE-POT SPINACH PASTA

Okay, I know spinach pasta doesn't sound all that appealing, but you haven't tried THIS spinach pasta!

After the first time I whipped it together, I made it two more times that week because it's seriously that good! I was craving a cheesy-ish flavoured pasta that wasn't too heavy (and to be honest, wasn't in the mood to make a cashew cream). So, I went with my intuition and created this quick, easy and delicious plant-based pasta.

It doesn't have a full-on cheesy flavour but rather a hint, along with a slight tanginess - making it another perfect dish for springtime. If you've been following along with the Nourish Me Wild emails or on social, you'll know that the sour taste is a great one to increase during spring as it helps decongest the liver and gallbladder, thus helping the body to better detoxify.

 

Another reason it makes a great spring dish is that instead of a heavy cream sauce, this mouth-watering pasta is tossed in a simple mix of healthy oil, apple cider vinegar and freshly squeezed lemon juice. A much more gut and liver loving sauce!

I also love using GoGo Quinoa's Rice & Amaranth Penne, making it gluten-free.

THIS RECIPE IS:

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Quick & Easy

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Vegan

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Adaptable

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Great For Springtime

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Gut & Liver Loving

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