Green Pasta Sauce, Vegan with Vegetarian and Meat Topping Options
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Total Time 10 minutesminutes
Packed with fresh spinach and basil, this vibrant green pasta sauce is fast and delicious. Vegan, dairy-free and gluten-free, this Green Pasta Sauce makes a perfect weeknight dinner or even a quick lunch — you can get this on the table in the time it takes for your pasta to boil. Use gluten-free pasta if necessary.
Servings 4people
Calories 193kcal
Author Sylvia Eastman
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Ingredients
pasta, of choicegluten-free, if necessary
4cupsfresh spinach
1tablespoonneutral oil
1/2cupfresh basil
1teaspoongarlic powder{or sub fresh minced garlic to taste}
1cupMother Mix + 1 1/2 cup water{See Recipe Notes for link}
Optionally, if you don't have the Mother Mix
3/4cupalmond flour{also called almond meal, or ground blanched almonds}
1 1/2cupswater
3tablespoonstapioca starch
2tablespoonsnutritional 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
Get your pasta started
Make the Green Pasta Sauce
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 Mother Mix (or equivalent ingredients )in the blender and blend for about a minute, until well-combined.
Pour the blended spinach sauce 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 lumpy or curdled for a minute -- just keep stirring and it will smooth out.
If you are making the omnivore version:
Quick fry the prosciutto. Slice into thin strips and then dry fry in a small frying pan into hot and crisp, about 3 minutes.
For Serving
Pour over pasta and serve with your choice of toppings.
Notes
Storage and Reheating
You can store this Green 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.