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.
- 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
- 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.