Pasta, Veganuary 2016
Comments 3

Vegan Creamy, Garlicky, Lemony, Green Pasta Sauce

Vegan Creamy, Garlicky, Lemony, Green Pasta Sauce on Cate in the Kitchen

I have made this pasta dish twice this week because it’s super easy and it makes me feel smug to eat two types of greens in one go. It’s also a pretty great go-to for me because each of these 5 ingredients are things that I almost always have in. 

Frozen Broccoli

The pictures I’ve managed to get of this recipe are just not ideal, but my desire to share it with you overpowers my desire to look like I take really great pictures of food so whatever. Here we are.

I should warn you that the 1 garlic clove in this sauce is raw, and therefore packs a punch both flavour-wise and odour-wise. If you’re not into that, just go ahead and skip it. Personally, I love it. And raw garlic is increds good for you, so that’s why it’s in there.

You’ll notice that I’m using soya cream again (I used it in my squash pasta sauce last week). There’s been a carton of the stuff in my fridge at all time throughout Veganuary, I will keep buying it throughout the year too, that’s one plant based product that is 100% going to stick. If you’re not vegan right now, you can obviously use single cream, but seriously this stuff rocks and you’re not gonna tell the difference under all that veg and garlic (I promise). If you want to find it, it looks like this.

Vegan Creamy Green Pasta Sauce on Cate in the Kitchen

FYI, it tastes great with some cherry tomatoes in there. Another FYI, I’ve been using this free-from spaghetti from Sainsbury’s lately and I really, really like it. Just one more FYI: this sauce also works as an amazing potato salad dressing. Like seriously. Get into that.

 

Serves 2

big handful frozen broccoli
big handful fresh spinach
about 1/3 of a cup soya cream (large glug)
juice of half a lemon
1 garlic clove, sliced finely

  1. Cook your broccoli according to pack instructions (it’s usually about 6 minutes) and add the spinach for the last 2 minutes of cooking time.
  2. Blend with the cream, lemon juice, garlic and a little salt and pepper. I use my NutriNinja for this and it’s a total dream.
  3. Cook pasta according to pack instructions (in the broccoli pan, you’re welcome, I’m a dishes saver) then pour the sauce over it and serve.

That’s that. Later.

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3 Comments

  1. I love a simple pastya sauce and my flatmate at uni used to make a great green pasta dish basically with all ingredients being…well…green! Shove in as much veg as you can, we used to also add pesto, add some cooked pasta and bingo! I haven’t ever blitzed brocc and spinach for a sauce though, might give this a go tonight! Alice xxx

    http://www.woodenwindowsills.co.uk

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