RCI-ND.002.0053.001
Green Spaghetti Sauce
kinda weird to look at but very good tasting. It's a real pretty presentation if you serve it over spaghetti, half green, half tomato sauce. It's especially good with Parmesan, if you are lacto-veg.
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultybeginner
Ingredients
- x 16 oz bag frozen or fresh spinach (or a combination frozen/fresh)1 unit
- garlic crushed / minced1 clove
- plain soy milk / skim milk½ cup
- 1 unit
Method
1
Heat a large skillet over medium heat and add the crushed garlic, stirring constantly for about 1 minute until fragrant.
2
Add the frozen or fresh spinach to the skillet, breaking it apart as it cooks if using frozen spinach. Cook for 3-4 minutes until the spinach is completely wilted and any excess moisture has evaporated.
4 minutes
3
Pour in the soy milk or skim milk, stirring gently to combine with the spinach and garlic.
1 minutes
4
Simmer the mixture over medium-low heat for 4-5 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld together.
5 minutes
5
Season the sauce with salt to taste, adjusting as needed for desired saltiness.
6
Serve the green sauce over cooked spaghetti, tossing gently to coat all the pasta evenly.