Green Spaghetti Sauce
Submitted by KKGG
Vibrant green spaghetti sauce blended from just three ingredients: cooked spinach, garlic, and soy milk. A creamy, dairy-free, vegan pasta sauce that comes together in one blender.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minThree ingredients, one blender, and you’ve got a vivid green pasta sauce that’s as dairy-free as it is fast.
Cooked spinach is the star. Steam or microwave it until tender, then blend it with a clove of garlic and a splash of soy milk until it turns silky and pourable.
The beauty here is total control over texture. Start with less soy milk for a thick, clingy sauce, then add more to loosen it. How much liquid the spinach gives off changes everything, so go by feel.
A little salt to taste is all the seasoning it needs, though the garlic carries real punch.
Toss it with hot spaghetti and the sauce coats every strand in green. It’s a sneaky way to get greens into picky eaters and a base you can build on.
Pro Tips
- Squeeze excess water from the cooked spinach if you want a thicker, more concentrated sauce.
- Warm the sauce gently before tossing; blending leaves it lukewarm, and a hot sauce clings better to pasta.
Variations
- Stir in nutritional yeast or grated Parmesan for cheesy, savory depth.
- Blend in a handful of basil or toasted pine nuts to push it toward a spinach pesto.
- Add a pinch of nutmeg or red pepper flakes, or swap the soy milk for any plant or dairy milk you like.
Ingredients
Directions
If using fresh spinach, wash and de-stem the leaves.
Steam/microwave the spinach until cooked.
Place it in a blender with the garlic and milk.
Whir until you have a nice sauce consistency.
Start with less milk if you like a thicker sauce, add more, as needed.
It depends on how much spinach “juice” you use.
Taste the sauce, and add salt, as desired.
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