With this one pot veggie pasta, the pasta cooks right there in the sauce, making it extra thick and creamy.
Spinach Basil Pesto
Enjoy a vegetarian lasagne bursting with spinach and courgette, held together with a creamy mascarpone sauce.
Recipe Summary Spinach Basil Pesto
This sauce is perfect for freezing in an ice cube tray. I just pop out a couple of cubes from the freezer and add to a pasta dish for a quick and easy meal. The Parmesan cheese can be omitted and added after thawing. Pour any pesto you aren't using immediately into an ice cube tray, cover with plastic wrap, and store in freezer.Ingredients | Creamy Vegetarian Pasta Sauce Recipes
1 ½ cups baby spinach leaves
¾ cup fresh basil leaves
½ cup toasted pine nuts
½ cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
½ teaspoon lemon zest
½ cup extra-virgin olive oil
Directions
Blend the spinach, basil, pine nuts, Parmesan cheese, garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.
Info | Creamy Vegetarian Pasta Sauce Recipes
prep:
20 mins
total:
20 mins
Servings:
24
Yield:
12 frozen cubes
TAG : Spinach Basil Pesto
Side Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes,
