Green Goddess Spring Pasta
Green Goddess Spring Pasta
Who says fresh spring recipes can't include pasta? Our Green Goddess Pasta combines rich, Italian pasta with the freshness of spinach, leeks, and basil. The creamy, coconut milk-based sauce is vegan and nut-free, making this a light yet satisfying dish. Easy to make in just 30 minutes, it's the perfect weeknight dinner!
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- Author
- Olivelle
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Servings
- 4
- Category
- Cuisine
Ingredients
- 1 Pasta Rock, Optional
- 1 Package Long Shaped Pasta (such as Truffle Tagliolini or Bucatini)
- 1 tsp Maple-Wood Smoked Bacon Infused Olive Oil
- 1 cup Leeks, sliced thin
- 2 Cloves Garlic
- 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, season with 1 Pasta Rock or use 1 Tbsp Kosher Salt. Add in 1 package of long shaped pasta of your choice (such as Truffle Tagliolini or Bucatini). Cook according to package directions.
- Meanwhile in a large saucepan over medium heat, add in the Maple-Wood Smoked Bacon Infused Olive Oil. Once hot, sauté the leeks until soft, about 4 minutes. Add the garlic and cook for another minute until fragrant.
- Transfer the sautéed leeks and garlic to a blender. Add the artichoke hearts, spinach, green onions, basil leaves, canned coconut milk, nutritional yeast, and Black Truffle Infused Sea Salt. Blend until the mixture is 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 to coat and heat until warmed through, about 2-3 minutes. Enjoy!