Pasta with Spinach Sauce
This Pasta with Spinach Sauce is vibrant, creamy, and packed with nutrients. Easy to make and perfect for any night of the week!
Equipment
- Large Pot
- Skillet
- Colander
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- 1 lb fusilli pasta or your choice of pasta
- 1 cup peas fresh or frozen
- 1 cup cherry tomatoes sliced in half
- 3 oz baby spinach
- 3 cloves garlic
- 3 tbsp olive oil for sautéing
- 1 cup full-fat coconut milk
- 1/2 cup nutritional yeast
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Start by bringing a large pot of salted water to a boil. Add the fusilli pasta and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta water, then drain the pasta and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to let it burn.
- Stir in the baby spinach and peas. Cook for about 3-4 minutes, or until the spinach has wilted and the peas are heated through.
- Pour in the coconut milk and add the nutritional yeast, salt, and pepper. Stir well to combine all the ingredients, allowing the sauce to simmer for 2-3 minutes until slightly thickened.
- Add the drained pasta to the skillet with the spinach sauce. Toss everything together, adding reserved pasta water a little at a time until you reach your desired sauce consistency.
- Fold in the halved cherry tomatoes, mixing gently to incorporate them into the pasta. Cook for an additional minute until heated throughout.
- Taste and adjust seasoning if necessary. Serve the Pasta with Spinach Sauce warm, garnished with extra nutritional yeast or a drizzle of olive oil if desired.
Notes
- Reserve pasta water to adjust sauce consistency perfectly.
- Be careful not to overcook the garlic to avoid bitterness.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.