Spinach pasta recipe, Green sauce pasta

Spinach pasta with hidden vegetables and a creamy base that kids would love. One of the best summer pasta recipes you would ever make. Aj loves spinach from his childhood days and whatever is green, he says it’s healthy. No fuss eating spinach, thanks to Popeye for seeding it early. I do have another green... Read More The post Spinach pasta recipe, Green sauce pasta appeared first on Raks Kitchen.

Spinach pasta recipe, Green sauce pasta

Spinach pasta with hidden vegetables and a creamy base that kids would love. One of the best summer you would ever make.

Aj loves spinach from his childhood days and whatever is green, he says it’s healthy. No fuss eating spinach, thanks to Popeye for seeding it early.

I do have another green avocado pasta in my website as well as Spaghetti with spinach. But trust me this looks so pleasing to eyes that kids would love to have it! Best part is using up last bit of summer vegetables like zucchini and peas you can add both hidden or in chopped form.

[feast_advanced_jump_to]

Ingredients

I used fusilli pasta variety, but any pasta shape will work in this without having a say.

  • Spinach
  • Green peas
  • Zucchini

See recipe card for quantities.

Substitutions

This spinach pasta recipe can be easily made gluten free obviously, by using the specific gluten free pasta. Likewise make it vegan as in the original recipe form where I adapted this one.

  • Dried herb – You can use fresh basic instead of dried herb. It adds more intense flavor as well as color.
  • Cream cheese – Parmesan cheese can be used if you are fine using it. There is also vegetarian friendly option you will get in shops, so if you can find, you can easily swap for cream cheese.
  • Cream – I used cooking cream which is comparatively lower in fat than the heavy cream. You can also use heavy cream thinned out with water or even half and half (evaporated milk) or plain milk as replacement. But depepnding on the ingredient you use, the consistency of sauce also varies.
  • Garlic powder – Fresh minced garlic can be used.

Variations

Here are some things you can adjust in the recipe.

  • Spicy – I thought adding a green chilli along spinach while sauteeing will be a nice twist. You can also use red chilli flakes.
  • Crunch – add toasted pine nuts
  • Other vegetables – Broccoli, broccolini, snap peas for green options. Cherry tomatoes, eggplant instead of zucchini.

Want to make it as baked pasta? Just make it more saucy and bake it with mozzarella cheese topping. Refer my baked pasta for temperature settings.

See this Butter corn pasta recipe on my website!

Video

Is video more your thing? Here’s a quick video on how to make this summer pasta recipe.

Storage

You can store leftovers in coldest part of fridge and re-use for another meal within a day. It may become dry eventually, so make sure to add a dash of milk or more cream or water to loosen up.

Taste it and season accordingly with salt. Re-heat in low flame but make sure to stir well as you heat and make the pasta hot.

Top tip

Use pasta cooked water to adjust the consistency of the sauce. You can also use milk.

Recipe card

the best spinach green sauce pasta
Print Pin
No ratings yet

Spinach pasta recipe | Green pasta sauce

Spinach pasta with green pasta sauce, with vegetables sneaked and you can blend everything to make this creamy green sauce.
Course Main Course
Cuisine Global
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2

Ingredients

  • 1 cup Pasta Fusilli
  • 1 cup Spinach
  • ½ cup Green peas Divided
  • ½ Zucchini Divided
  • ½ Onion
  • 3 to 4 tbsp Cream cheese I used herb flavored cream cheese
  • ½ cup Cooking cream Refer notes
  • 1 tsp Lemon juice
  • ½ tsp Garlic powder
  • ¼ tsp Dried Italian herb Basil/ Oregano/ or Mixed Italian herbs
  • 1 tbsp Butter Divided
  • Salt as needed
Prevent your screen from going dark

Instructions

Cook pasta

  • Take a large sauce pan/ cooking pot and pour 6 cups water to begin with.
  • Bring to boil (cover with lid to make it quick) and add pasta, along with salt as well as few drops of olive oil to it (optional).
    1 cup Pasta
  • Bring to boil and put the flame to medium. Refer the pasta package for cooking time. Mine was 10 mins, so I cooked until 10 mins and 'al dente' – not too firm as well as not too soft).
  • Drain from water (a colander helps) and reserve about a cup of water which will be handy later if needed.
  • I keep it covered until using in recipe.

Saute veggies

  • In a fry pan, add ½ the butter firstly. Then in medium heat, add onion, half the zuchhini and half the peas.
    ½ Zucchini, ½ Onion, 1 tbsp Butter, ½ cup Green peas
  • Saute for 2 minutes or until the onion turns translucent and zucchini also cooked just right.
  • After that, transfer this over the cooked pasta.

Prepare green sauce

  • Return the pan to heat again, then add remaining butter. Continue by adding remaining peas, zucchini and saute for another 2 minutes.
    ½ cup Green peas, 1 tbsp Butter, ½ Zucchini
  • After that, add washed spinach and cook until all are wilted.
    1 cup Spinach
  • Then add cooking cream, cream cheese, dried herb, garlic powder.
    3 to 4 tbsp Cream cheese, ½ cup Cooking cream, ¼ tsp Dried Italian herb, ½ tsp Garlic powder
  • Mix well and switch off the flame. Add lemon juice, mix well. Remove to cool down.
    1 tsp Lemon juice
  • Once cooled, place in blender and grind smoothly with salt.
  • If too thick, you can add reserved pasta water.
  • Now, add the ground green sauce to the pasta and veggies in the pot.
  • Switch on the heat and stir well. To adjust the consistency of the sauce, add reserved pasta cooked water. Ground peas will make the sauce thicken and gives creamy texture.
  • Let the sauce bubble and all the pasta gets coated with sauce, gets hot.

Video

Notes

  • I used cooking cream which has 20 % fat. If using heavy cream you can reduce the amount to half and dilute with regular milk to thin it out.
  • To check if you have seasoned the water right with salt : If you taste the pasta cooking water, it should be like sea water, that much salty.
  • Instead of using half the vegetables sauteed, you can fully grind the veggies and may a sneaky veggie sauce.
YoutubeDo you like short videos? Subscribe now!
InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

How to cook pasta

1 cup fusilli pasta – Serves 2

1. Take a large sauce pan/ cooking pot and pour 6 cups water to begin with. Bring to boil (cover with lid to make it quick) and add pasta, along with salt as well as few drops of olive oil to it.

How much salt to add while cooking pasta? If you taste the water, it should be like sea water, that much salty.

Fusilli pasta in boiling water
pasta in water

2. Bring to boil and put the flame to medium. Refer the pasta packge for cooking time. Mine was 10 mins, so I cooked until 10 mins and ‘al dente‘ – not too firm as well as not too soft).

cooked al dente
Cooked al dente pasta

3. Drain from water (a colander helps) and reserve about a cup of water which will be handy later if needed. Keep it covered until use.

drained from water - How to cook pasta perfectly
Drained from water – Perfectly cooked pasta

Instructions

1. In a fry pan, add ½ the butter firstly. Then in medium heat, add onion, half the zuchhini and half the peas.

saute veggies
half the veggies

2. Saute for 2 minutes or until the onion turns translucent and zucchini also cooked just right.

trans
Onion translucent

3. After that, transfer this over the cooked pasta.

Spinach pasta

Prepare green sauce

1. Return the pan to heat again, then add remaining butter. Continue by adding remaining peas, zucchini and saute for another 2 minutes.

2. After that, add washed spinach and cook until all are wilted.

Spinach pasta - adding spinach
spinach shrunken - spinach pasta

3. Then add cooking cream, cream cheese, dried herb, garlic powder.

spinach pasta - cream cheese added

4. Mix well and switch off the flame. Add lemon juice, mix well.

cook in cream - Spinach pasta

5. Remove in a plate to cool down.

cool down ingredients for green pasta

6. Once cooled, place in blender and grind smoothly with salt. If too thick, you can add reserved pasta water.

place in blender
ground sauce - spinach pasta

7. Now, add the ground green sauce to the pasta and veggies in the pot.

Spinach pasta - pour the green sauce

8. Switch on the heat and stir well. To adjust the consistency of the sauce, add reserved pasta cooked water. Ground peas will make the sauce thicken and gives creamy texture.

Let the sauce bubble and all the pasta gets coated with sauce, gets hot.

Mix well

9. Switch of the stove, finally transfer the pasta to serving bowls.

ready

This is great for lunch or dinner as such, making a wholesome meal. Season with black pepper and you can also can serve with a generous sprinkle of parmesan cheese.

The post Spinach pasta recipe, Green sauce pasta appeared first on Raks Kitchen.

Source : Rak's Kitchen More   

What's Your Reaction?

like
0
dislike
0
love
0
funny
0
angry
0
sad
0
wow
0

Next Article

Amazing Homemade Applesauce

Homemade applesauce is a simple way to incorporate all of the apples that I have in my fridge! PLUS as a bonus, my kids are more inclined to eat something so simple! Homemade applesauce is so versatile! You can serve it at breakfast, lunch, dinner, and dessert or you can use it as a quick…

Amazing Homemade Applesauce

Homemade applesauce is a simple way to incorporate all of the apples that I have in my fridge! PLUS as a bonus, my kids are more inclined to eat something so simple!

Homemade applesauce is so versatile! You can serve it at breakfast, lunch, dinner, and dessert or you can use it as a quick snack or make your own to add to recipes that use it as an ingredient! Try topping this on my granola or on cinnamon almonds! You can also use it as the fresh applesauce needed in my carrot cake!

Applesauce in a bowl topped with cinnamon.

Why is Homemade Applesauce So Amazing?

I love things that remind me of simpler times and homemade applesauce does just that! Remember when your parents would make your lunch as a kid and inside, there would be some delicious applesauce? Those were the good ol’ days! I love the way that it takes you back to your childhood and is such an inexpensive way to create something new and delicious!

This homemade applesauce recipe is great to have on hand and use as a substitute in baking! Try using it while baking cakes, bread, and even muffins! It gives a different taste and texture to your baking and can be an easy way to switch up your recipes! Also, who knew that applesauce was so great for your digestion? Make some to keep on hand and try it as a mid-day snack. It’s healthier AND it will keep your insides happy!

What You Need For Homemade Applesauce

Quick and easy, homemade applesauce is something that even the most beginner of cooks can make! For all ingredient measurements, see the recipe card at the end of the post!

  • Apples:  We used Granny Smith apples.
  • Water: You can use room temperature water for this recipe.
  • Sugar: The sugar is used to balance out any natural tartness from the apples.
  • Lemon Juice: You can use this from either a fresh lemon or lemon juice that you already have on hand.
  • Cinnamon: Using cinnamon is optional. It’s great to use this when eating the applesauce on its own but if you are using the homemade applesauce as an ingredient in another recipe then leave this out!

How to Make Homemade Applesauce

The taste of this homemade applesauce is subtle but has just enough flavor that you keep on coming back for more! I especially love that it is something that I can make often and use it so much without getting sick of it.

  1. Peel your apples: After peeling them, chop them into 1-inch pieces. Add them to a large pot with water, sugar, lemon juice, and cinnamon.
  2. Bring to a boil: After you’ve brought them to a boil, then reduce the heat to medium-low and simmer for 25-30 minutes.
  3. Mash the apples: Once your apples are tender then mash to desired consistency.
  4. NOTE: For a thinner applesauce use an immersion blender, food processor, or blender.
Chopped apples in a bowl with sugar and cinnamon being added as ingredients.

Quick Tips for the Perfect Homemade Applesauce

Applesauce is a staple in our house! Here are some quick tips for making your applesauce just right. These will help make your homemade applesauce last longer and retain its delicious flavor!

  • Choosing your apples: You can use any kind of apples to make your applesauce. The good news is that they don’t need to be super crisp because you are going to be mashing them up anyways!
  • Cutting the apples: Make sure that when you chop up the apples that you chop them into evenly sized pieces. This helps them cook evenly so that they are all cooked through at the same time!
  • Adding the sugar: Sometimes your apples are sweet and some are more tart. You can add or take away the amount of sugar to get the sweetness level to just where you would like it!
Cooked apples being mashed up.

Storing Homemade Applesauce

  • In the Refrigerator: Keep in a sealed container for a week to 10 days in the fridge.
  • In the Freezer: You can place applesauce in freezer bags, or sealed plastic storage containers. You can also pour some in ice cube trays if you are using smaller amounts for baby food or baking! Homemade applesauce can last in your freezer for about 6-8 months.
  • Thawing Frozen Applesauce: To thaw frozen applesauce, remove the container from the refrigerator and place it in the fridge for several hours or overnight. The water may separate from the apple but once thawed, give it a good mix and that will help in returning it to its original texture.
Finished homemade applesauce with spoon, ready to eat.

Broccoli Apple Salad

Homemade Apple Fritters

Apple Butter

Print

Homemade Applesauce

Homemade applesauce is a simple way to incorporate all of the apples that I have in my fridge! PLUS as a bonus, my kids are more inclined to eat something so simple!
Course Sauce
Cuisine American
Keyword applesauce, homemade applesauce, homemade applesauce recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 286kcal
Author Alyssa Rivers

Ingredients

  • 10-12 apples we used Granny Smith
  • 3/4 cup water
  • 1/4 cup sugar
  • Juice from half a lemon
  • 1 teaspoon cinnamon optional

Instructions

  • Peel your apples and chop them into 1-inch pieces. Add them to a large pot with water, sugar, lemon juice, and cinnamon.
  • Bring to a boil, then reduce the heat to medium-low and simmer for 25-30 minutes.
  • Once your apples are tender then mash to desired consistency.

Notes

For a thinner applesauce use an immersion blender, food processor, or blender.  

Nutrition

Calories: 286kcal | Carbohydrates: 76g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 489mg | Fiber: 11g | Sugar: 60g | Vitamin A: 247IU | Vitamin C: 21mg | Calcium: 34mg | Iron: 1mg

Source : The Recipe Critic More   

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies.