Pasta is the reliable friend you can count on when your creative kitchen mojo has left you stuck and timepoor, and your pack of loved ones are screaming to be fed.
But what makes a pasta a GOOD pasta. After all, if there’s good, there’s also bad. My money is on the sauce. If you have a super tasty sauce, man, you own it!
Here’s a recipe for a delicious sauce that’s sure to keep the family happy and you, with your sanity intact.
Makes about 300 mls or enough to feed 4 hungry bellies
4 cups baby spinach
1/2 cup olive oil
3 cloves garlic
1/4 cup raw walnuts
1/4 cup raw sunflower seeds
1/4 cup raw pinenuts
4 TBS nutritional yeast
Add all ingredients to your blender and and blend until smooth. You many need to scrape the sides and push the ingredients down to incorporate them into the blending.
Place pesto in a glass jar with tight fitting lid and store in the fridge until ready to use.
Here’s a recipe that I made with it (pictured).
Spinach pesto and zucchini pasta
Enough pasta for 4 people (approx. just over half a regular pack)
1 medium zucchini, thinly sliced
1/2 medium brown onion, finely diced
1 quantity of spinach pesto (as above)
3/4 cup of plant mylk (I used unsweetened almond)
Cook pasta al dente, rinse in a colander with warm water and set aside.
In a large frying pan, lightly sauté zucchini and brown onion with a little bit of water. Add the pesto and stir to warm through. It will be thick, so add your mylk a little at a time to maintain a thick and creamy sauce. You may not need to add all of it. When the zucchini is soft and your sauce is as creamy and thick/thin as you like it, add the cooked pasta and toss to cover each and every single pasta piece.
Taste and season if required. Serve immediately with a fresh crisp salad simply dressed in lemon juice. This will go well with the rich tasting pasta. You could also add some more nutritional yeast on top or sprinkle on some hemp seeds.
* I used gluten free quinoa pasta
Ok, now I’m going to share with you my favourite ALL TIME sauce. it’s a pesto but I use it raw. You can cook it if you like but my suggestion is that you use it raw. It makes a great sauce for raw zucchini pasta, a deliciously creamy salad dressing, and you can also have it as a dip with a bunch of your fave veggies or on top of some raw crackers.
One Hungry Mami’s Almond Pesto
Makes 50o mls
1 cup of raw almonds, soaked overnight and rinsed well
1/2 bunch of parsley, leaves and stems
1/2 zucchini, chopped
handful of baby spinach
4 Tbs of nutritional yeast
1/2 tsp of spirulina (optional)
1/4 cup of extra virgin olive oil (optional)
1 clove of garlic
1/2 cup of water
Himalayan salt to taste
Freshly ground pepper to taste
Place all ingredients in a blender and blend until smooth. You will need to stop and push the ingredients down, as well as scrape the sides to incorporate all the ingredients. You can add extra water also, just do so a little bit at a time.
Adding the zuchinni to the blender first will also help the blending process, as it releases fluid when blended.
This keeps well if kept in a glass jar with tight fitting lid. However, mine usually only lasts 3 days as i have it a lot. Basically have been living off it for the last week, oops!
Peas, love and mungbeans