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...
ONE-POT SPINACH PASTA
- 1 package Penne Pasta (I used GoGo Quinoa)
- 3 cups Spinach (chopped)
- 1 cup Frozen Peas
- 3 tbsp Avocado Oil / Olive Oil
- 2 tbsp Apple Cider Vinegar
- 1 tbsp Lemon Juice (Freshly Squeezed)
- 1 tsp Garlic Powder
- 3 tbsp Nutritional Yeast
- 1 tsp Himalayan / Sea Salt
- Dash of Turmeric Powder
- Cook the pasta according to the package instructions.
- Strain the pasta and then transfer back into the pot.
- Stir in the avocado oil and apple cider vinegar right away to prevent the pasta from sticking.
- Add the remaining ingredients and mix well.
- Place the pot back on the stove and heat over medium-low until the spinach begins to wilt.
- Remove from heat and serve warm.
- Add more salt and pepper to desired taste.