Keeping a selection of frozen vegetables is a big lifesaver. Occasionally I don’t have a well-stocked fridge and freezer and try to be creative and use what I have to make up a quick lunch or dinner for my family. This creamy pasta requires just a few basic staples that you can easily stock up without worrying they get spoiled if you forgotten them in the freezer. This recipe should be kept in your survival recipes book as it is an absolute easy satisfying meal that is not only budget-friendly, also please your whole family. If you have some picking eater who complains about spinach leaves in the sauce, simply blend up the sauce before mixing with pasta.
Calorie: 686kcal | Protein: 22g | Carbs:70g | Fat: 35g
Serves 4
Ingredients
- 1.5 pack x 250ml whipping oat cream from Oatly
- 400g frozen spinach leaves, thawed
- 50g nutritional yeast from Renée Voltaire
- 1 small yellow onion
- 2 cloves of garlic
- Freshly grated nutmeg
- 1.5 tbsp Olive oil
- 2.5 Cup Short Pasta
- Salt and pepper to taste
Recipe Preparation
Thaw frozen spinach. Finely chopped onion and thinly sliced garlic.
Heat olive oil in a large frying pan on medium high. Sauté onion and garlic until onion is translucent with a pinch of salt, reduce heat if needed to avoid burning garlic. You only want to sweat the onion but not browning. Add thawed spinach leaves and stir to combine. Add oat cream and reduce heat to medium, bring to simmer. Taste and season with salt, grate about 1/4 teaspoon of nutmeg and add nutritional yeast into spinach cream. Stir to combine and continue to stir occasionally, lower heat to a low simmer.
Meanwhile, cook pasta according to package instructions but minus 2 minutes of the suggested time. Save 2 ladles of pasta water when pasta is ready.
If you wish to blend spinach cream, you may do this at this stage. Blend spinach cream in a food blender or by using a handheld blender and blend until smooth. Return spinach cream back to the pan, return heat to medium low, when the cream starts to bubble, set a timer for 2 minutes while you are add cooked pasta into sauce and gradually add in 1/4 cup of pasta water at a time until pasta is at perfect consistency. Remove from heat, taste and season with pepper and more salt, if needed.
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