Green Goddess Spring Pasta
Green Goddess Spring Pasta
Brie Thompson
4
10 minutes
15 minutes
This is the pasta I want on the table the minute spring shows up. A silky green sauce of spinach, leeks, artichoke hearts, and basil gets its savory, smoky depth from Maple-Wood Smoked Bacon Infused Olive Oil, Black Truffle Infused Sea Salt, and Roasted Garlic White Barrel Aged Balsamic. Toss it with your favorite long pasta for a creamy, dairy free dinner that comes together fast.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
- 1 Pasta Rock, optional
- 1 Package Long Shaped Pasta (such as Tagliolini or Bucatini)
- 1 tsp Maple-Wood Smoked Bacon Infused Olive Oil
- 1 cup Leeks, sliced thin
- 2 Garlic Cloves
- 3.5 oz Artichoke Hearts
- 1 cup Packed Spinach
- 2 Green Onions
- 12 Basil Leaves
- 1 cup Canned Coconut Milk
- 2 tsp Nutritional Yeast
- ½ tsp Black Truffle Infused Sea Salt
- 1 Tbsp Roasted Garlic White Barrel Aged Balsamic
Directions
- Bring 4 quarts of water to a rolling boil and season with 1 Pasta Rock or 1 Tbsp kosher salt. Add the long shaped pasta and cook according to package directions.
- Meanwhile, heat Maple-Wood Smoked Bacon Infused Olive Oil in a large saucepan over medium heat. Once hot, add the leeks and sauté until soft, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Transfer the leeks and garlic to a blender. Add the artichoke hearts, spinach, green onions, basil leaves, coconut milk, nutritional yeast, Black Truffle Infused Sea Salt, and Roasted Garlic White Barrel Aged Balsamic. Combine until completely smooth and creamy, scraping down the sides as needed.
- Return the sauce to the saucepan over medium heat. Add the cooked pasta and toss gently until coated and warmed through, 2 to 3 minutes. Serve immediately.