I came home from work, had in mind that I wanted to use up that spinach that was lying around in the fridge and then I whipped up this dinner within 20 minutes! I was so impressed by myself that I wanted to get the recipe out to you guys as soon as possible because it actually tasted pretty good!!

I’ve been trying to incorporate more leafy greens in my diet because they are so healthy, but as probably 95% of the population, I’m not a big fan of eating green vegetables… That is why I have to disguise them in delicious meals like this one! And it totally worked. So if you’re anything like me, go and give this recipe a try! 😉 And tell me what you think!

Ingredients:

• 250 g spelt pasta
• 250 g fresh spinach
• 1/2 onion
• 1 tomato
• 3 tbsp almond butter
• almond milk (about 1/4 cup)
• pine nuts
• 1 tsp instant vegetable broth (powder)

Instructions:

1. Wash spinach and remove stems. Dice onion & garlic and cut tomato. Boil pasta according to instructions on the package.
2. In a large skillet, heat up 2 tsp coconut oil (or olive oil) and sauté onion & garlic on medium to high heat for about 1 minute. 
3. Then add spinach and stir occasionally, until the spinach leaves shrink in size. Turn heat down to low-medium.
4. Add almond milk and almond butter as well as the broth and stir well until sauce thickens. Add tomato and leave another minute.
5. Mix pasta & sauce together and top with pine nuts.

Creamy Spinach Pasta with Pine Nuts

2015-05-14 11:17:25

Serves 2

The perfect recipe to incorporate more leafy greens into your diet! The creamy sauce and hearty pasta disguise the spinach perfectly 😉

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Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Prep Time

10 min

Cook Time

10 min

Total Time

20 min

Ingredients

1. 250g spelt pasta
2. 250g fresh spinach
3. 1/2 onion
4. 1 tomato
5. 3 tbsp almond butter
6. almond milk (about 1/4 cup)
7. pine nuts
8. 1 tsp instant vegetable broth (powder)

Instructions

1. Wash spinach and remove stems. Dice onion & garlic and cut tomato. Boil pasta according to instructions on the package.
2. In a large skillet, heat up 2 tsp coconut oil (or olive oil) and sauté onion & garlic on medium to high heat for about 1 minute.
3. Then add spinach and stir occasionally, until the spinach leaves shrink in size. Turn heat down to low-medium.
4. Add almond milk and almond butter as well as the broth and stir well until sauce thickens. Add tomato and leave another minute.
5. Mix pasta & sauce together and top with pine nuts.

By Nadine // Our Vegan Revolution

Our Vegan Revolution https://www.ourveganrevolution.com/

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Zutaten:

• 250 g Dinkelnudeln
• 250 g Blattspinat
• 1/2 Zwiebel
• 1 Tomate
• 3 EL Mandelmuß
• Mandelmilch (etwa 100ml)
• Pinienkerne
• 1 TL Gemüsebrühe 

Zubereitung:

1. Spinat waschen und dicke Stängel entfernen. Zwiebel & Knoblauch würfeln und Tomate in Stücke schneiden. Nudeln nach Packungsanweisung kochen. 
2. In einer großen Pfanne 1- 2 TL Kokosöl (oder Olivenöl) erhitzen und Zwiebeln & Knoblauch auf mittlerer bis starker Stufe 1 Minute anbraten. 
3. Spinat hinzugeben und gelegentlich rühren, bis der Spinat zusammenschrumpft. Die Herdplatte nun auf schwache bis mittlere Hitze stellen.
4. Mandelmilch und -muß sowie Brühe hinzugeben und gut verrühren, bis die Soße leicht andickt. Tomate dazu geben und eine weitere Minute erwärmen. 
5. Nudeln & Soße vermengen und mit Pinienkernen garnieren.