If you’re looking for a way to add some nutritional oomph to your pasta dish, this easy, creamy, and flavorful green pasta sauce is the answer.

PREP TIME                      COOK TIME                             TOTAL TIME
10 minutes                      10 minutes                                20 minutes

1 tablespoon extra-virgin olive oil
6 green onions, chopped (about 3/4 cup)
1 teaspoon minced garlic
5 ounces fresh baby spinach
1 large handful fresh basil leaves, torn
1/4 cup shredded Parmesan cheese (or 3 tablespoons nutritional yeast)
1 cup heavy cream (or coconut cream)
2-3 tablespoons chicken or vegetable broth (or reserved pasta water)
sea salt, to taste
freshly ground black pepper
fresh lemon juice, lemon zest or red pepper flakes (optional)

Set a large pan or skillet over medium heat and pour in the olive oil. When it glistens, add the green onion. Cook for a couple of minutes before adding the minced garlic, cooking it for another minute or so.
Place the fresh spinach and basil leaves in the pan. Leave the spinach undisturbed for about 30 seconds, then stir and repeat until all of the spinach and basil leaves are wilted (about 2-3 minutes total). Then remove the pan from the heat.
In a blender or food processor, add the Parmesan cheese and 3/4 cup of cream (reserve the remaining 1/4 cup).
Transfer the warm spinach mixture to the blender and blend/process for about 30 seconds or until the mixture is almost smooth. Be careful not to over-process, as the cream may stiffen. Add the rest of the cream and 2-3 tablespoons broth (or reserved pasta water) to thin it slightly.
Once you’ve made your sauce, pour it back into the pan and heat the mixture until warm. Add salt and pepper to taste.
Serve this over your favorite pasta (like Kaizen lupini pasta!). Top with extra grated Parmesan, fresh lemon juice/zest, or red pepper flakes.

Store any leftover green pasta sauce in an airtight container in the refrigerator for 3-4 days.

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