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:
SHOP THE RECIPE
STOCK UP WITH NUTRITIONIST APPROVED PRODUCTS
STAY IN TOUCH
Have you made this recipe?
We would love to see how it turned out!
Share your Nourish Me Wild Recipe
photos on Instagram, tagging;
@nourish.me.wild & #nourishmewild