Pasta with Spinach-Basil Cottage Cheese Sauce
This creamy, herbaceous, mellow but slightly zesty sauce is the star of the show, but you can feel free to optimize by sauteing some extra veggies, beans and herbs to go with the pasta. This creates a lot of sauce, which is all the better reason to enjoy with some toasted bread for dipping and just escape into carb heaven. It’s super easy to make, especially if you already have the cottage cheese.
This creamy, herbaceous, mellow but slightly zesty sauce is the star of the show, but you can feel free to optimize by sauteing some extra veggies, beans and herbs to go with the pasta. This creates a lot of sauce, which is all the better reason to enjoy with some toasted bread for dipping and just escape into carb heaven. It’s super easy to make, especially if you already have the cottage cheese.
16-ounces pasta
1 recipe vegan cottage cheese
3 cups baby spinach
2 cups fresh basil leaves
⅓ cup nutritional yeast
2 tablespoons extra-virgin olive oil
1 tablespoon light miso paste (I used chickpea)
2 teaspoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon fresh ground pepper
Extra basil and red pepper flakes
Start your pasta and cook according to package instructions. Remove ⅔ cup pasta cooking water. Drain the pasta and return to the cooking pot.
Add all the other ingredients to a blender and blend until smooth and creamy. Add to the pasta and heat over low-heat until warmed through. Plate and garnish with optional remaining basil, red pepper flakes, salt and pepper.
Start your pasta and cook according to package instructions. Remove ⅔ cup pasta cooking water. Drain the pasta and return to the cooking pot.
Add all the other ingredients to a blender and blend until smooth and creamy. Add to the pasta and heat over low-heat until warmed through. Plate and garnish with optional remaining basil, red pepper flakes, salt and pepper.
This creamy, herbaceous, mellow but slightly zesty sauce is the star of the show, but you can feel free to optimize by sauteing some extra veggies, beans and herbs to go with the pasta. This creates a lot of sauce, which is all the better reason to enjoy with some toasted bread for dipping and just escape into carb heaven. It’s super easy to make, especially if you already have the cottage cheese.
16-ounces pasta
1 recipe vegan cottage cheese
3 cups baby spinach
2 cups fresh basil leaves
⅓ cup nutritional yeast
2 tablespoons extra-virgin olive oil
1 tablespoon light miso paste (I used chickpea)
2 teaspoons fresh lemon juice
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon fresh ground pepper
Extra basil and red pepper flakes
Start your pasta and cook according to package instructions. Remove ⅔ cup pasta cooking water. Drain the pasta and return to the cooking pot.
Add all the other ingredients to a blender and blend until smooth and creamy. Add to the pasta and heat over low-heat until warmed through. Plate and garnish with optional remaining basil, red pepper flakes, salt and pepper.
Start your pasta and cook according to package instructions. Remove ⅔ cup pasta cooking water. Drain the pasta and return to the cooking pot.
Add all the other ingredients to a blender and blend until smooth and creamy. Add to the pasta and heat over low-heat until warmed through. Plate and garnish with optional remaining basil, red pepper flakes, salt and pepper.
Recipe, Vegan, Pasta, Main Course, Entree, Spinach, Basil, Sauce, Cottage Cheese, Savory, Umami