1tablespoonvegan ricottaor sour cream or half an avocado
1teaspoonlemon zest
juice of 1 lemon plus more to taste
salta good pinch - don't be shy
pinchcracked pepper
Pasta
400gdried pasta of your choice
Instructions
Wash the spinach really well and chop it into to 3 or 4 handfuls to better fit the pan.
Add the leaves, garlic and scallions with the water to a pan and cook over low heat for 3 minutes or until just wilted.
Pour the olive oil into a blender. Using tongs, carefully transfer the spinach mixture plus any water from the pan into the blender and add the ricotta, nutritional yeast, lemon zest and juice. Add the salt and pepper and blitz until super-smooth. Add a little water if needed. Taste and season again with sea salt and black pepper as needed for your taste.
To serve your pasta, cook the pasta as per the packet instructions and strain, reserving at least a half cup of the cooking water. Return the pasta to the pan and toss with your green sauce, loosening the dish with a splash of reserved cooking water, if needed.
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