Creamy Green Pasta Sauce
This vibrant green pasta is fresh and perfect for spring! Bonus is that it contains 3 hidden vegetables—making this the perfect quick and easy dinner for the whole family.
Servings: 4
Calories: 630kcal
Equipment
- High-power blender
Ingredients
- 1 lb pasta of choice 454g
- 2 tablespoon olive oil
- 2 cloves garlic, minced
- 2 cups green peas fresh or frozen
- 2 cups spinach
- ½ cup basil leaves
- 1 cup grated parmigiano reggiano
- Juice of 1 lemon
- Salt to taste about ⅛—¼ tsp
Instructions
- Bring a large pot of water to a boil. Once boiling, add salt and cook the pasta according to package instructions.
- While that’s happening, place a large sauté pan on medium heat and toast the garlic in the olive oil until golden and fragrant. Then remove it from the pan so it doesn’t burn.
- Cook the green peas by boiling them in a separate pot if fresh, or microwaving them if frozen.
- Blanch the spinach and basil leaves in the boiling pasta water for 30 seconds. Use a large slotted spoon to transfer to an ice bath.
- Reserve 2 cups of pasta water and drain the rest when the pasta is finished cooking.
- To the bucket of a high power blender, add the peas, spinach and basil leaves, garlic and olive oil, the juice of 1 lemon, and the parmesan. Add a pinch of salt and enough pasta water to blend, about ⅓ cup.
- Pulse the mixture until it is completely smooth.
- Add the cooked pasta and the sauce back to the large sauté pan over medium-low heat. Gently stir to coat all the pasta in sauce. Add pasta water if needed to help smooth the sauce, and grate in more parmesan if desired.
- Serve immediately and enjoy hot! Top with parmesan cheese, chili flakes, or chili oil.
Notes
- Dairy-free: Use a dairy-free parmesan or omit it. I recommend adding some type of plant based cheese or nutritional yeast.
- Storage: Cool leftovers then store in the fridge for up to 3 days. Reheat on the stove or in the microwave, adding some water for moisture and extra cheese.
- Freezing: I don't recommend freezing pasta with the sauce. Freeze the sauce on its own in an airtight container for up to 3 months. Thaw in the fridge overnight, in the microwave, or on the stove. Toss with fresh pasta and pasta water.
Nutrition
Calories: 630kcal | Carbohydrates: 98g | Protein: 26.5g | Fat: 14.2g | Saturated Fat: 4.3g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 6.9g | Cholesterol: 14mg | Sodium: 403mg | Potassium: 557mg | Fiber: 8.2g | Sugar: 7.5g | Vitamin A: 678IU | Vitamin C: 38.5mg | Calcium: 302mg | Iron: 3.3mg