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.
Combine the 4 minute cheeze sauce mix or the individual 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.
Quick fry the prosciutto. Slice into thin strips and then dry fry in a small frying pan into hot and crisp, about 3 minutes.
Pour over your favourite pasta and serve with your choice of toppings.
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.
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 is an estimate and is based on the vegan version with no additional toppings.