Packed with fresh spinach and basil, this vibrant green cheeze sauce is fast and delicious.
Perfect for a weeknight dinner or even a quick lunch — you can get this on the table in the time it takes for your pasta to boil.
eating together made easy
If you’ve been to not not nutritious before you know one of my mantra’s is “eating together made easy.” While many of my dishes are vegan, wherever feasible I also provide easy variations for vegetarians and omnivores.
This one’s no different. Although the spinach basil sauce is 100% plant-based, I’ve included some super simple topping options for vegetarians and omnivores.
Vegetarians swap out the nutritional yeast topping with parmesan cheese. Oh yeah.
Omnivores scatter on some quick-fried prosciutto and fresh ground pepper.
The base for the sauce is not not’s 4 minute cheeze sauce, which is an all natural, plant-based sauce made with nutritional yeast and almond meal/flour. I made 4 minute cheeze sauce so often that I came up with a dry mix, pantry-staple version of it. You can find both recipes here. Click it and join the growing crew of happy cheeze sauce mix users!
Makes about 4 entree-sized servings.
- 4 cups of spinach
- 1/2 cup of basil
- 1 teaspoon garlic powder, or use fresh minced garlic to taste
- 1 tablespoon oil
- ingredients for 1 1/2 to 1 3/4 cups finished 4 minute cheeze sauce. This cheeze sauce is really that fast to make and requires zero planning (other than purchasing the ingredients). You can make it from scratch or you may want to make the dry mix version. It’s a great pantry staple. Either way you’ll find the recipe here. The post is long but it has links at the top to help you navigate quickly.
- your choice of pasta
- your choice of toppings:
- for vegans: more nutritional yeast
- for vegetarians: parmesan cheese
- for omnivores: quick-fried prosciutto and black pepper. I use about 2-3 slices of prosciutto per meat eater. To quick fry it, slice into thin strips and then dry fry in a small frying pan into hot and crisp, about 3 minutes.
- Combine the cheeze sauce ingredients in the blender but don’t blend it yet.
- In a medium-sized frying pan, heat the oil, add the garlic, and then cook the spinach and basil until just wilted. Leave the pan on the stove as you’ll be using it again in a minute.
- Add the wilted spinach/basil mix to the cheeze sauce ingredients in the blender and blend for about a minute, until well-combined.
- Pour the blended spinach basil cheeze mix into the frying pan. Put the heat on medium low and cook and stir for a few minutes until the sauce is thickened. It may look kind of lumpy or curdled looking for a minute. Just keep stirring and it will smooth out.
- Pour over your favourite pasta and serve with your choice of toppings.
Pin it for later!
Last year I learned the word “reducetarian.” While a bit of an oral hurdle to pronounce, its meaning is simple: a reducetarian is anyone who wants to reduce his or her consumption of animal-based foods — from dairy to meat — for any reason.
I usually avoid labels, especially when it comes to diets, because they can be so divisive. But this is one I’m comfortable with.
What about you?
Do you consider yourself a reducetarian? Drop me a line below.
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Thanks for reading! Go make some pasta!