pasta

Creamy Green Pasta Sauce

I was pleasantly surprised by how well this recipe turned out! I honestly wanted to just eat the whole batch of sauce with a spoon! It’s a rich and creamy pasta sauce that is quick to make and packed with flavor and nutrients. The cashews create a nice, creamy texture and the spinach and basil add vibrancy and color. Toss this with a pasta of your choice — you can even use zucchini noodles for an extra green and nutritious option. I serve this with some simple roasted tomatoes (roast cherry tomatoes whole with olive oil and salt at 400 degrees for 25 minutes or until bursting) and ricotta (or parmesan) cheese. To keep it vegan, skip the cheese!

Ingredients:

  • 1 yellow onion, diced

  • 3 gloves garlic, minced

  • 1 cup raw cashews

  • 5 oz baby spinach

  • 1 cup fresh basil leaves

  • 1 tbsp olive oil

  • 1/2 tsp salt

  • 3/4 cup boiling water

Directions:

  • Heat a skillet with olive oil over medium heat. Add the onion and salt and sauté for 6-8 minutes until onions are soft and translucent. While you start on the sauce, be sure to prepare your pasta.

  • Add in garlic and continue cooking for about a minute, until fragrant.

  • Add in spinach and cook until wilted (about 3-5 minutes)

  • In a blender, add in cashews and boiling water and blend until smooth on a high speed. Then add in the spinach and onion mixture and basil. Blend until smooth and creamy. Taste and add salt if needed.

  • Toss with hot pasta and serve on its own or with roasted tomatoes, ricotta cheese, a drizzle of fresh olive oil, and a pinch of sea salt.

Broccoli Leek Pasta

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This pasta dish is seriously SO good! I went back for seconds and thirds and ate to the point where my stomach felt like it might explode. I love cooking with leeks because they have a sweeter, more delicate, and I think more sophisticated flavor than onions. In this recipe, I’ve also included anchovies, which brings out a delicious umami flavor (plus they are loaded with omega 3 fatty acids). Finally, the brown rice pasta adds a nuttiness to the overall dish and went perfectly (in my opinion) with the sauce. This pasta is a one dish dinner, perfect for a busy weeknight! Hope you enjoy it as much as I do!


Ingredients:

(serves 2, generously)

  • 1 large head of broccoli, cut into florets

  • 8 ounces of pasta of your choice (I use brown rice pasta)

  • ¾ cup vegetable broth

  • 2 tbsp olive oil

  • 4 leeks, white and light green parts only, washed, trimmed, and thinly sliced

  • 4 cloves of garlic, minced

  • 2 mashed anchovies (omit if vegetarian)

  • Juice from ½ a lemon

  • Salt and pepper to taste

  • Pinch of red chili flakes

  • For serving: grated parmesan cheese

Directions:

  • Steam the broccoli florets until easy pierced with a fork (about 5 minutes) and then set aside.

  • Cook your pasta according to the package instructions. Be sure to save about ½ cup of pasta water once pasta is cooked.

  • In a large pan, over medium heat, sautee the leeks in the olive oil until softened (about 5-6 minutes). Add in garlic and red chili flakes and cook (stirring frequently) until fragrant (about 2-3 minutes).

  • Add in anchovies and give it all a good stir, and then add the broccoli, broth, salt, and pepper. Bring to a simmer and stir every so often for about 10 minutes or until liquid is reduced, working to mash the broccoli with your wooden spoon

  • If needed, add pasta water to the broccoli leek sauce one tablespoon at a time until your sauce reaches a consistency of your liking 

  • Turn off the heat, taste sauce and adjust seasonings if needed. Squeeze juice from half a lemon, stir to combine, and then add your cooked pasta to the sautee pan to combine. Serve with some grated parmesan.

  • Optional: Feel free to blend your sauce if you prefer a smoother consistency.

Health Benefits of Leeks:

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  • Leeks are an excellent source of vitamin A, which supports healthy development of red and white blood cells and also vision health.

  • They are high in prebiotics, which feeds beneficial bacteria in our gut and improves nutrient absorption.

  • Leeks provide our bodies with vitamin K, which regulates blood flow and is essential for bone health.

  • They also supply us with folate, which supports a healthy pregnancy.

Sources and additional reading: