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yum!
I used to regularly make a really yummy spinach sauce that involved steaming lots of fresh spinach in batches, running them through the food processor, and mixing it with other ingredients to make an amazing green pasta sauce. It was different every time, but it was also a big project and made a big mess. I somehow got out of the habit. Sometimes I have missed it, but never on a day when I am at a shop and can buy a lot of fresh spinach.
Today our short term housemate made some pasta with pesto, and the fresh green smell reminded me of my beloved green sauce. But I was already hungry, so no time to run to the store for spinach, nor to do a big production cooking.
So I cheated. I tossed some frozen spinach, kale, and broccoli (emptying what was left in each of the three bags) into a small pot, added a couple of cm of water, some garlic powder, onion powder, coriander powder, nutmeg, basil, rosemary, thyme, marjoram, and pepper, turned on the heat, covered it, and started another pot of water boiling for the noodles, and mixed up a quick two-egg batch of noodle dough. By the time the dough was mixed the veg had come to a boil, so I removed it from heat, ground a handful of almonds in my mini food processor, the one that runs with the same motor as the immersion blender stick. I tossed the ground almonds into the pot, along with some nutritional yeast and a few chunks of butter, switched the motor to the immersion blender and processed it to a green sauce. Then I cut chunks of noodle dough into the now boiling water, and as soon as they floated I drained them and added them to the sauce. Quick, easy, efficent, and oh so amazingly yummy! And so much easier to clean up after than the old way. I am so going to use this approach again!
Today our short term housemate made some pasta with pesto, and the fresh green smell reminded me of my beloved green sauce. But I was already hungry, so no time to run to the store for spinach, nor to do a big production cooking.
So I cheated. I tossed some frozen spinach, kale, and broccoli (emptying what was left in each of the three bags) into a small pot, added a couple of cm of water, some garlic powder, onion powder, coriander powder, nutmeg, basil, rosemary, thyme, marjoram, and pepper, turned on the heat, covered it, and started another pot of water boiling for the noodles, and mixed up a quick two-egg batch of noodle dough. By the time the dough was mixed the veg had come to a boil, so I removed it from heat, ground a handful of almonds in my mini food processor, the one that runs with the same motor as the immersion blender stick. I tossed the ground almonds into the pot, along with some nutritional yeast and a few chunks of butter, switched the motor to the immersion blender and processed it to a green sauce. Then I cut chunks of noodle dough into the now boiling water, and as soon as they floated I drained them and added them to the sauce. Quick, easy, efficent, and oh so amazingly yummy! And so much easier to clean up after than the old way. I am so going to use this approach again!
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