Recipe of the Week: Angel Hair Pasta In Creamy Spinach Sauce

Dinnertime was approaching quickly the other day, yet I was still clueless as to what to make. So I did what I often do, I turned to my dear friends on RFC who suggested pasta. But of course! What was I thinking? (Actually, that was part of the problem... my brain wasn't functioning properly! lol)

All I had to whip up was a sauce to serve it with. As we had tons of spinach in the fridge, my original idea was to make a pesto. However, it evolved into a delicious creamy sauce with a hint of nutmeg and thyme. In fact, it was so good, it inspired me to also make a batch of Pine Nut Parmesan which I thought would complement it beautifully.

Don goes to me: "I like this sauce better than the one you usually make" (referring to this sauce.) Having yet to take a bite, I looked across at him in disbelief. He had a point; the result was deeeeeelish! Although I must say, I still have a weak spot for my Spinach & Cream Pasta Casserole.

Angel Hair Pasta In Creamy Spinach Sauce

Serves 4

Angel Hair Pasta
Zucchinis, peeled and spiralized using the smallest setting


Creamy Spinach Sauce
4 cups spinach
1 small garlic clove
1/2 cup cashews
1/4 cup water
1 tbs lemon juice
1 tbs olive oil
1/2 tsp salt
1/4 tsp nutmeg
1/4 tsp thyme

Blend in high speed blender until very smooth.


Pine Nut Parmesan
1/2 cup macadamias
1/2 cup cashews
2 Tbs pine nuts
1 Tbs lemon juice
1Tbs flax meal
1 clove crushed garlic
1Tbs nutritional yeast
1/2 tsp salt

First process macadamias and cashews until ground. Then add the pine nuts and process briefly. Follow with the rest of the ingredients and process until well mixed.

Carmella's Note: You don’t want to overprocess the pine nuts as they release a lot of oil.


Assembly
Toss the noodles with the sauce. Top with red bell pepper cubes. Sprinkle with Pine Nut Parmesan and serve.

Here it is once the sauce was mixed in.

Oh, and in case you're wondering, this is a single portion which explains why it seems to have shrunk so much.

Enjoy!