Green Pasta
by Eric Saunders · View original source
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A creamy green pasta sauce made by blending sautéed spinach, broccoli, garlic, white beans, cashews, nutritional yeast, and basil, tossed with lentil or brown rice spaghetti.
- Category:
- Main Course
- Cuisine:
- Italian
- Servings:
- 4
Ingredients
- 1 bag lentil or brown rice spaghetti (using Trader Joe's pasta which is high in protein)
- 1/2 pound broccoli or broccolini
- 3 clove garlic
- 2-3 cup spinach
- 1 can white beans ((15 oz) navy or cannellini, drained)
- black pepper (freshly ground)
- 1/4 cup cashews (raw)
- 3 tbsp nutritional yeast (heaping)
- 1/2 lemon (juice of)
- 1/2 teaspoon Magic Mushroom Seasoning (heaping, Nom Nom Paleo's brand)
- basil (handful of leaves)
- 1/3 to 1/2 cup pasta water
- 1 tbsp extra virgin olive oil
- parmesan cheese
Instructions
- Boil water and cook pasta as directed.
- Halfway through cooking, add the greens and garlic to the pasta water and cook for two minutes.
- Remove the greens and garlic with a slotted spoon and transfer to a blender. It's OK if there are pieces of greens left in the pasta.
- Add the rest of the ingredients (except pasta and parmesan) to the blender and blend until smooth.
- Drain your pasta, add the green sauce on top.
- Add a tablespoon of extra virgin olive oil (optional).
- Mix and serve right away with parmesan. Serves 4, or 2 if you need it.