I bought zucchini pasta sauce at the shops a while back, and was disappointed to finally open the packet and discover it was orange-red in colour, being mainly tomato based. Just to set the record straight, that pasta was amazingly delicious! ...but it wasn't what my brain was craving. The man has been on a pasta kick lately, so I made enough for two. It scored very high points from both of us, and was extremely easy to whip up in a pinch.
5 zucchini
A 500g bag of gluten-free pasta
2 handfuls spinach
A handful of fresh herbs (thyme, basil, parsley)
3/4 cup of dairy-free milk (soy, rice, almond)
1/2 cup of nutritional yeast
2 tablespoons ground pepper
A sprinkle of salt
Boil or steam the zucchini until soft (about eight minutes for both), and put the pasta on to boil.
Transfer the zucchini to a food processor or powerful blender, and puree. Add the rest of the ingredients, and blend again.
Drain the pasta when it has finished cooking, and divide into bowls. Pour a generous amount of sauce over each, and serve.
(My little buddy who comes up for a lettuce leaf when I pick basil.)
No comments:
Post a Comment