How often have you opened the fridge to find a half-wilted bag of spinach hiding up the back of the crisper drawer?
I am so guilty of this!
Most weeks, I buy bags of baby spinach with the best intentions, only to leave them until the end of the week when it’s too wilted to use in salads.
This easy vegan protein pasta sauce is one of my favourite ways to use a whole bag of spinach and reduce food waste. And best of all, it only takes 15 minutes!
This pasta sauce is super creamy thanks to the butterbeans, which are also a great source of plant-based protein. You could also add some fresh herbs like basil, chives, or parsley for an extra flavour kick.
And if you’re a visual cook, I’ve also shared a step-by-step recipe video here.
Ingredients:
- 1 bag of wilted spinach – I’ve also used English spinach
- 1 can of butterbeans drained and rinsed – cannellini beans work as well
- 1 whole lemon
- 1/3 cup nutritional yeast
- 1 small clove of garlic
- 1/4 cup of plant milk – I like oat
- 1 tsp salt
- 1 tsp pepper
- 1 box of pasta
- Reserved pasta water
Instructions:
- Cook the pasta, and while that’s cooking, add some water to a second pot to boil the spinach.
- Then prepare a bowl with cold water and a few ice cubes as a bath for the spinach when cooked. This will help the spinach keep its vibrant colour.
- Add the spinach to the boiling water and blanch for 1-2 minutes, then using tongs transfer to the ice bath and leave to sit for a minute, then drain.
- Add all the ingredients except the plant milk and lemon in a blender.
- Blending and pouring in the plant milk a little at a time until the sauce is smooth and a little runny.
- Your pasta should be ready now, reserve a little of the pasta water and drain the rest.
- In a large bowl, add the pasta and pour over the green sauce, then squeeze the lemon juice over the top.
- Mix well and add the paste waster a little at a time until you reach the consistency you like. Add a little more salt and pepper to taste.
- Serve with chilli salt, and enjoy!
This will keep in the fridge for 3-4 days and in the freezer for two months.
