Cheesy Spinach Pasta Sauce
Ingredients
Scale
- 2–3 handfuls fresh ppinach
- bunch fresh basil (about 7-8 leaves)
- ¼ cup fresh Parsley
- 3/4 cup non-dairy milk
- 2 garlic cloves
- 2 tbsp avocado oil (or olive oil)
- ½ tsp onion powder
- ½ tsp Salt
- ¼ tsp ground black pepper
- ⅓ cup parmesan cheese
- 1 tbsp lemon juice (optional)
- ½ cup Peas (optional)
Instructions
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions.
- To a high-speed blender or food processor, add the spinach, basil leaves, parmesan cheese, parsley, milk, garlic, avocado oil, onion powder, salt (optional if serving to baby), and freshly ground black pepper. Blend it all together until smooth and creamy.
- Pour the sauce into a large skillet over medium heat and let the sauce simmer gently for about 3-5 minutes, stirringly occasionally. This helps to meld the flavors together and thicken the sauce slightly. You can add optional ingredients like sweet peas at this step.
- If the sauce is too thick for your liking, you can add a little more milk to thin it out. Alternatively, if it's too thin, let it simmer for a few more minutes until it reaches your desired consistency.
- Once the sauce has simmered and reached your desired consistency, it's ready to serve! Pour the cheesy spinach pasta sauce over cooked pasta of your choice and toss to coat evenly.
- If you have any leftover sauce, let it cool completely before transferring it to an airtight container. Store the sauce in the refrigerator for up to 3-4 days or freeze in Souper Cubes for up to 2-3 months.