I woke up with the intention of doing something with the spinach in my fridge that was probably on its last good day. I was in the mood to cook something a little heartier today, so when I found the following recipe, it seemed a little perfect. As usual, I changed the recipe around a bit. When I make it again, I will definitely add some artichokes. The flavor profile is screaming for artichokes. Enjoy!
1 1/2 cups of any kind of pasta (I used brown rice fusili)
¼ cup water
1 1/2 cups hemp milk
2 tablespoons Earth Balance vegan butter
½ cup nutritional yeast flakes
¼ cup lemon juice
4-5 ounces chopped fresh spinach
parsley, salt and pepper to taste
1 small onion (I used a sweet onion)
As much garlic as you prefer (I used 4 cloves)
1. Lightly saute onions and garlic in the Earth Balance butter (just 3-4 minutes).
2. Add water and hemp milk and bring to a boil (use medium high heat)
3. Add pasta, nutritional yeast, lemon juice, spinach and seasonings.
4. Simmer until sauce reaches desired thickness. Cover, and let sit for 3 minutes.
5. I garnished with red pepper flakes for color.
Here is the link to the original recipe: http://vegweb.com/index.php?topic=8009.0
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