Like many people, I have a special place in my heart for pasta. I can eat it a few times a week, be happy and never bored. Although, I’m sure some would say my favorite way to eat it is basic as heck (tomato sauce, broccoli, and a bucket load of long noodles) I never get sick of eating bowls of pasta.
I recently started to experiment with homemade pasta and although I do not foresee myself eliminating store bought pasta from our diet, homemade pasta is AMAZING and it feels fancy as heck saying “Oh this pasta? It’s homemade. As in from scratch. As in I made that in my home! As in I am a kitchen queen.” (I am joking. Partially.)
Making pasta at home is not nearly as complicated as one would think. And it doesn’t require a lot of time nor fancy ingredients. If you have flour, egg (or egg substitute), salt, and water, you can make a pasta. I do not have any fancy equipment to cut pasta. I cut my pasta by hand and I like to believe it makes it look rustic and gives it a charm. One day, maybe we’ll invest in a pasta maker but for now? I don’t mind rolling it out and cutting it. My two year old likes to help and any excuse to get her in the kitchen and creating real food is a win in my book.
Today I want to share a simple yet elegant creamy lemony spinach pasta dish. I make this a few times a month for my family and it’s heavily requested. My kids love it and ask for seconds. My husband wants to stop buying the store bought pasta in general because he prefers the homemade version. And me? I love the heartiness of this pasta. I love that it’s packed with fiber and is green. I love that it’s quick to make and I love saying “I made this pasta.” Plus the homemade lemon sauce is out of this world good. Like, ‘let me lick this with a spoon’ good.
I plan on making this pasta next Wednesday for Valentine’s Day for my family as an “I love you” treat. It’s the perfect meal to create if you want to impress someone and <drum roll please>…. It’s 100% VEGAN! So if you are trying to impress someone who happens to be vegan or trying to impress someone who isn’t vegan, this is your recipe! This recipe can also easily be adapted to be gluten free.
Make it. Love it. Share it. Please!
Ingredients (spinach pasta):
- 2 cups tightly packed spinach
- 1/2 teaspoon salt
- 1 flax egg (directions below)**
- 1 tablespoon water
- 1 ½ cups flour (gluten free flour works as well!)
Ingredients (creamy lemon sauce):
- 3/4 cup homemade cashew milk
- ½ cup cashew pulp from homemade cashew milk
- ½ teaspoon- 1 teaspoon Lemon pepper seasoning
- ¼ cup – ½ cup nutritional yeast
- ½ teaspoon onion powder
- ¼ – ½ teaspoon garlic power
- Salt and pepper to taste
In a high speed blender, blend spinach until pureed. Add in salt, flax egg, water and flour. Pulse 20 or more times until dough is mixed well. If dough is too sticky add a little more flour. Remove dough from blender and place on a clean surface lightly dusted with flour. Roll out dough and cut into preferred noodle shape (I like mine long!). Let the pasta dry out for 20 or more minutes.
Heat water and boil pasta for 8 minutes or until a texture you like. Drain.
Directions (creamy lemon sauce):
In a high speed blender, add cashew milk and pulp (remember- I told ya not to throw away that good stuff! It comes in handy for creamy vegan sauces) and blend until well combined.
Add in other ingredients and blend again. Taste. If you like the taste, put the sauce into a sauce pan and cook on medium heat. If you want to add more flavors to the sauce, add them before you put the sauce into the pan (that way you can blend it). Heat sauce until it’s a thick and creamy consistency.
Remove from heat and toss in pasta noodles. Serve while warm.
I also added mushrooms to my dish right before adding in the sauce because as you already know, I’m obsessed with mushrooms. You don’t have to but if you do, I recommend cooking them on medium high heat in coconut oil and lemon pepper seasoning before adding them to the sauce.
**Note: flax egg is 1 tablespoon ground flax and 3 tablespoon water
Please, if you make this, LET ME KNOW! Last week I loved hearing success stories with the vegan mac and cheese. Seriously, it made my days so much better. I shared the news with anyone who would listen! So feel free to snap me, tag me on insta, or comment below.