Quick, vegan pasta with a delicious green spinach sauce, prepared in a flash in a high-powered blender. Ideal for lunch or dinner when you need to go fast. Rich in essential vitamins, minerals and phytochemicals. Gluten free and low carb options.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 5Servings
Calories 775kcal
Ingredients
400gSpaghettior any other pasta of your choice, use gluten-free pasta if needed or a low carb version.
Cook pasta according to package instructions until al dente.
400 g Spaghetti
In the meantime, provide high-powered blender. Important! First put in the liquid, so the blender can work optimally.
Pour in coconut milk, spinach, basil, cornstarch, nutritional yeast flakes, garlic granules, onion powder, nutmeg and salt and blend on high speed for 60 seconds until a fine green sauce is formed.
150 ml Plant milk, 250 ml Coconut milk, 180 g fresh spinach, 24 g fresh basil, 15 g Cornstarch, 15 g Nutritional yeast flakes, 2 tbspn Garlic granules, 1 tbspn Onion powder, 1/8 tbspn Nutmeg, 1 strong pinch of salt
Drain pasta and return to pot.
Season to taste and pour into the pot with the spaghetti. Heat briefly, stir and remove from heat.
Divide into plates, garnish with cashew parmesan and fresh basil and serve.
Fresh basil leaves, Cashew Parmesan
Remains 1-2 days airtight days sealed in the refrigerator durable. Heat in a pot together with some vegetable broth.