Spring Green Pasta
If you’re looking to utilise any leftover greens or veggies in your fridge, this Spring Green Pasta is here for you! It’s vibrant, light, bright and super easy to make. It’s a farmers market dream!
Spinach Pasta Sauce.
I love making spinach sauces. Not only are they a super easy way to impress your friends and family with their bright green vibrance, you can pretty much throw them at anything and it’ll work!
Spinach is a very light flavoured green. It doesn’t take much to make it incredible.
The key to using it in sauces is to understand how colour is affected by heat and acidity. When we heat greens, the colour turns from vibrant to more of a dull shade. When we puree things in a blender, the heat from the motor and blades can be strong enough to dull the colour. Make sure when you’re pureeing, you do it for as little as you need.
When we add acid to very delicate greens, it can also make their colours dull. The acid literally cooks it. Make sure you watch how much lemon or vinegar you put into your dishes.
Good cooking is all about keeping an eye on the little things.
Blender Sauces
There are a ton of other blender style sauces out there.
Hollandaise is probably the most famous blender sauce. There’s also bernaise, and different cheese sauces.
If you have a chunky tomato sauce, and you want it to be a little more velvety, creamy and smooth (if there’s no meat in it of course), huck it in a blender and enjoy!
Key Ingredients
Spinach – This is what gives the sauce its super vibrant green colour. If you’re looking to add a bit more volume to your sauce, adding in a bit more spinach wont hurt.
Leeks – I used leeks only because I had a few lying around. They added a bite and some heat, but when you warm it slightly in the pan, it’ll soften.
Garlic – You always need a little bit of garlic. It just added that needed flavour. You could play around with using confit garlic for more of a round flavour.
Cottage Cheese – I used cottage cheese in the sauce to give it some extra body. It has so much protein in it, plus a little extra tang that I really love. You could use heavy cream if you’d like.
Other great recipe to check out!
If you liked the sound of this Spring Green Pasta, here are a few other pasta’ you should check out!
Caramelised Onion and Tomato Pasta
Ingredients:
- 2 Garlic Cloves
- 2 cup Chopped Leeks
- 1/2 cup Cottage Cheese
- 1/2 Lemon Juiced
- 4 cups Spinach
- 1 tsp Kosher Salt
- 1/2 cup Parmesan Cheese Grated
- 1/2 pack Spaghetti
Instructions:
- Into a blender, add 2 whole garlic cloves, 1 cup chopped leeks, ½ cup cottage cheese, ½ a lemon juiced, 4 cups spinach, 1 tsp kosher salt and ½ cup grated parmesan. Add in about ½ cup of water to help the blades catch. Blitz on high until smooth. Set aside.
- Set a large pot of salted water on high heat. Once boiling, add in ½ a pack of spaghetti. Boil until al dente (10-12 min).
- Add your sauce into a frying pan over medium heat. Heat until slightly bubbling. Once your pasta is cooked, strain off and add to your sauce. Allow the sauce to mix with your noodles and thicken.
- Serve with toasted bread crumbs, grated parmesan, chilli flakes, fresh cracked pepper and lemon zest.
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