The concept of this green spinach pasta sauce likely emerged from the popularity of plant-based diets and the need for quick, healthy meals. Inspired by Italian cuisine, it utilizes spinach as a base, providing both flavor and nutrients. Overall, it's a fusion of health consciousness, culinary innovation, and convenience, resulting in a delicious, dairy-free, oil-free, nut-free pasta sauce loved by families seeking nutritious midweek meals.
Ingredients:
250g spinach
200g pasta
1/2 cup Vashishti Cashews
2 green chillies
4 cloves garlic
1/2 cup milk
half lemon (juiced)
1 tbsp butter
1 tbsp olive oil
half tsp chilli flakes
Salt to taste
1/2 cup grated cheese
Instructions:
1. Boil the spinach in water for 2-3 minutes, then dip in cold water and drain it.
2. In a blender, combine the boiled spinach, Vashishti cashews, green chillies, garlic, milk, and lemon juice. Blend until smooth.
3. In a pan, heat the butter and olive oil. Add minced garlic and chilli flakes, sauté until fragrant.
4. Pour in the spinach mixture and cook for a few minutes until it thickens slightly.
5. Season with salt to taste and stir in the grated cheese.
6. Meanwhile, cook the pasta. Drain it and add it to the spinach sauce.
7. Toss the pasta until it's well coated with the sauce.
8. Serve hot, optionally garnished with more cheese and a sprinkle of chilli flakes and oregano. Enjoy your spinach pasta!
