Creamy Spinach and Walnut Sauce over Brown Rice Pasta
I believe that a WHOLE FOOD source of fat is always a better choice than it’s processed counterpart. If olive oil is good for you, olives are even better. Walnut oil is a healthy oil, but walnuts are healthier!
Now obviously, we cannot always use the whole foods version in cooking (can’t saute with chopped up olives!) but when we can use them, we should. For example, this week’s recipe is a Creamy Walnut Pasta Sauce using walnuts as the only fat source and thickening agent. This is an ideal way to get your yummy fats–in their complete package along with healthy protein and satisfying fiber.
Serves 6
1 cup walnut halves, toasted and cooled
3 garlic cloves, peeled
1 bunch spinach, cut, washed and spun dry (dry it well)
1 Tablespoon nutritional yeast
1/2 Tablespoon arrowroot
1 Tablespoon fresh lemon juice
1 1/2 cups unsweetened almond milk (or any milk, just make sure it is unsweetened)
1 teaspoon salt
1/2 teaspoon black pepper
Toast walnuts at 350 F for just 3-5 minutes. You just want them lightly toasted. Don’t overcook them! Cool slightly.
Pulverize walnuts together with the garlic in the food processor until very finely ground. Add the spinach and pulse until mixture looks like pesto (very finely ground and all mixed together. You may have to stop and scrape the sides).
Add nutritional yeast, arrowroot and lemon juice and blend well. With motor running, slowly add almond milk until it is well-incorporated (again, stopping to scrape down the sides). Season to taste with salt and pepper. Place sauce in a saucepan and simmer over medium-low heat, stirring until thickened and creamy, about 10 minutes. You do not want to boil it, just lightly simmer (little bubbles on the sides).
1-16 oz bag Brown Rice Spirals (or any pasta you wish- I like spirals because the sauce stays in the twists)
Cook pasta according to package directions until al dente. Rinse under cold water to stop it from cooking. Toss with desired amount of warm sauce and serve (depending on how much sauce you like on your pasta, you might not use all of the sauce and will have leftovers). Season with more salt and pepper if needed and serve.
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Until Next Week, Eat Well, Be Well and LOVE Every Bite!
~Jenny
Chef Jenny Brewer MS, CNS