It’s hard to believe it now, but last week the weather was nice and had me thinking of summer days. Although it’s chilly here now and this week I’m thinking of hearty chowders, once the warm weather returns I’ll be breaking out this recipe again!
The sauce is light with a fresh lemony flavor. If you have some fresh basil on hand, it will bring even more freshness to the dish. If not, don’t worry about it – it will still be good! The earthiness of the mushrooms add a nice heartiness to the dish.
This is also great for the summer since very little actual cooking is involved!
Creamy Spinach Pasta with Mushrooms
- 1 C coconut milk
- 1 T lemon juice
- Zest of one lemon
- ¼ tsp salt
- 3 cloves garlic
- 5 ounces spinach (fresh or frozen, thawed)
- 10 large basil leaves (optional)
- 2 T nutritional yeast
- Dash allspice
- Freshly ground black pepper
- 7 ounces pasta
- 8 ounces mushrooms, sliced (baby bella or button)
Cook pasta until al dente – be sure to not overcook!
While pasta is cooking, place all of the ingredients listed above it into a food processor (I used our ninja) and blend until smooth.
Sauté mushrooms in some EVOO and freshly ground black pepper flakes – through in a few red pepper flakes if you want!
When pasta is done, drain and return to pan. Pour the spinach sauce over the pan, and heat over medium until sauce has thickened up.
Serve topped with the mushrooms. If you don’t like mushrooms, you can leave them off!