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Spinach Basil Pasta Sauce

Packed with fresh spinach and basil, this vibrant green plant-based cheese 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.

Course dinner, lunch, side
Cuisine American
Keyword creamy pasta sauce, creamy vegan pasta sauce, dairy-free creamy pasta sauce, easy weeknight dinner, spinach basil pasta sauce
Diet omnivore, reducetarian, vegan, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Calories 193 kcal
Author Sylvia Eastman

Ingredients

  • 4 cups fresh spinach
  • 1 tablespoon neutral oil
  • 1/2 cup fresh basil
  • 1 teaspoon garlic powder {or sub fresh minced garlic to taste}
  • 1 cup 4 minute cheeze sauce mix + 1 1/2 cup water {See Recipe Notes for link}

Optionally, if you don't have 4 minute cheeze sauce mix

  • 3/4 cup almond flour {also called almond meal, or ground blanched almonds}
  • 1 1/2 cups water
  • 3 tablespoons tapioca starch
  • 2 tablespoons nutritional yeast
  • 3/4 teaspoon salt

Optional, toppings

  • for vegans, more nutritional yeast
  • for vegetarians, parmesan cheese
  • for omnivores, 2-3 slices proscuitto, per meat eater
  • for all, cracked black pepper

Instructions

  1. Combine the 4 minute cheeze sauce mix or the individual ingredients in the blender but don't blend it yet. 

  2. 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.

  3. Add the wilted spinach/basil mix to the cheeze sauce ingredients in the blender and blend for about a minute, until well-combined.

  4. 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.

If you are making the omnivore version:

  1. Quick fry the prosciutto. Slice into thin strips and then dry fry in a small frying pan into hot and crisp, about 3 minutes.

  2. Pour over your favourite pasta and serve with your choice of toppings.  

Recipe Notes

Storage and Reheating

You can store this Spinach Basil Pasta sauce in the fridge for 2-3 days in a well-sealed container. Either reheat in the microwave or over low to medium heat in a saucepan, stirring to remove any lumps or curdling. 

About 4 Minute Cheese/Cheeze Sauce Mix

This is just a pre-combined version of all of the cheese sauce ingredients, except the water. You can find the recipe for this awesome pantry staple here. I made the pantry-staple version because I was using the cheeze sauce so often, it just saved a bit of time. Then once I had it handy, I started creating a bunch of recipes that incorporate it. I figured everyone else would appreciate that same convenience too! 

Nutritional Information

Nutritional information is an estimate and is based on the vegan version with no additional toppings. 

Nutrition Facts
Spinach Basil Pasta Sauce
Amount Per Serving (1 serving)
Calories 193 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 469mg 20%
Potassium 260mg 7%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Protein 7g 14%
Vitamin A 59.4%
Vitamin C 10.9%
Calcium 8.5%
Iron 11.1%
* Percent Daily Values are based on a 2000 calorie diet.