Vegan Spinach Pasta
340kcal
Ingredients
- 3 cloves garlic minced
- 3 tablespoon pine nuts
- 1 tablespoon olive oil
- 100 g spinach leaves
- 20 g parsley
- 20 g basil
- 1 lemon *juiced
- ⅔ cup reserved pasta water
- Salt and pepper
- 2 tablespoon creme fraiche
- 225 g tagliatelle
- Optional red pepper flakes
Method
- Bring a large saucepan of salted water to a boil and add your tagliatelle. Cook al dente according to the package instructions and drain, reserving ⅔ cup of the pasta water.225 g tagliatelle
- Heat your olive oil and add your minced garlic and pine nuts, sauteing for around 3 minutes until the garlic is golden and fragrant and the pine nuts are slightly toasted.3 cloves garlic, 1 tbsp olive oil, 3 tbsp pine nuts
- Tip the garlic and pine nuts into your blender, and add the spinach, parsley, basil, lemon juice, and reserved pasta water. Blend until smooth.100 g spinach leaves, 20 g parsley, 20 g basil, 1 lemon, ⅔ cup reserved pasta water
- Pour the sauce back into the saucepan and put it on low or medium heat, adding the creme fraiche and stirring it into the sauce until melted and creamy.2 tbsp creme fraiche
- Once the creme fraiche is combined with the sauce, stir in your cooked pasta and coat it with the sauce. Season with salt and black pepper according to your preferences.Salt and pepper
- Serve with a sprinkle of red pepper flakes, and perhaps a squeeze of extra lemon juice and shredded basil leaves!Optional red pepper flakes
Nutrition
Serving1gCalories340kcalCarbohydrates34gProtein12gFat19gSaturated Fat6gPolyunsaturated Fat11gCholesterol47mgSodium239mgFiber3gSugar2g
Notes
This vegan spinach pasta is best served immediately, however, you could make the sauce ahead of time and store it in the fridge. Simply heat the sauce and stir in the creme fraiche just before you eat.
The spinach sauce (before the creme fraiche is added) is also a perfect recipe for freezing, so you could batch prep this sauce for future meals to keep your whole family happy!