Sunday, August 19, 2012

Creamy Vegan Green Pea & Spinach Not So Pesto Sauce

A not so pesto sauce, eh?
With having no nuts on hand, but craving a lovely green sauce for my pasta dinner, I decided to utilize the had ingredients in the cabinets and freezer.
Thus, a simple, delicious recipe was born.

Creamy Vegan Green Pea & Spinach Not So Pesto Sauce Ingredients

1 cup frozen peas
1 cup frozen spinach
1/4 cup extra firm tofu
3 tablespoons nutritional yeast
1/4 cup chopped onion
1 teaspoon minced garlic
1/2 teaspoon turmeric
1/2 teaspoon Italian seasonings
1/4 teaspoon black pepper
1/4 teaspoon salt

After cooking peas & spinach, combine with all ingredients in a blender and puree.
Within minutes, a lovely, chunky sauce is created.
Perfect atop a pasta plate of angel hair & macaroni.
All stirred in.
Not just light in color, without the fatty weight of oils and nuts, it's a quite tasty green sauce on this interesting pasta blend. Together the nutritional yeast and tofu give it that creamy, "cheese" flavored richness that is reminiscent of the Parmesan or ricotta used in traditional pesto.
I'm excited about the leftovers-  planning to make Monday night pizza with it.
Wish me luck!
Oh and FYI: This evening, my special friend enjoyed the chocolate banana walnut muffins presented in that cute round basket for him. Love when homemade baked sweets puts an adorable smile on someone's face. Makes me feel so utterly happy. :D

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