Saturday, 29 October 2016

Creamy Spinach Pasta

Easy basic white sauce pasta dish. Would be divine with some sauted mushrooms too!

Creamy Spinach Pasta
serves two


1 cup chopped spinach (if frozen, defrost)
200ml soy/rice milk
2 Tbls GF flour
1 tsp vegan margarine
2 cloves garlic, finelty chopped
1 tsp salt
1 Tbls water at room temperature
2 Tbls nutritional yeast
salt or seasoning to taste (I like vegan chicken salt)
1/2 box GF pasta (serves two)


Cook pasta per packet instructions.
In a non stick saucepan add margarine and garlic on a low heat and sauté for 1 min.
In a small bowl whisk in flour and water and till it forms a paste without lumps.
Reduce heat to very low and pour in paste.
Whisk and pour in milk, small amounts at a time until blended.
Continue whisking and pouring milk until milk is finished.
Increase heat to medium and simmer until mixture thickens, stirring occasionally.
Turn off heat, whisk in salt and nutritional yeast.
Stir in spinach and mix well.
Add in the cooked pasta and fold through.

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