Spinach Pasta Sauce
This simple spinach sauce pasta can be made in under 30 minutes, it uses a handful of ingredients, and it's freezable. Made with fragrant basil, lemon juice and a touch of garlic, and finished with grated cheese and toasted pine nuts, we think it's great with gnocchi – the perfect quick-cooking pasta week nights.
- No gnocchi? Use any pasta you like.
- No lemon juice? Try with lime juice instead.
- No pine nuts? Use pumpkin seeds or sunflower seeds instead.
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
140 g Spinach
15 g Basil leaves
2 Garlic cloves
1 tbsp Lemon juice
Salt & pepper
400 g Gnocchi (or pasta)
4 tbsp Parmesan (grated)
2 tbsp Pine nuts (toasted)
- Bring a small saucepan of salted water to the boil. Add the spinach and garlic cloves and blanch for 3 minutes, then use a slotted spoon to take them out of the pan. Keep the water for cooking the gnocchi.
- Add the spinach and garlic to a food processor with the basil, lemon juice and a pinch of salt and pepper. Blend until smooth, adding more of the hot water if needed.
- Cook the gnocchi until they float up to the top of the water.
- Drain the gnocchi and put it in a mixing bowl. Add 3-5 tablespoons of the spinach sauce and toss to coat. Serve with parmesan and toasted pine nuts.
How to store
You can freeze this spinach sauce for up to 2 months in a freezer bag, ice tray or airtight container. Let it thaw in the fridge before using, or add frozen cubes directly to hot pasta.