like always, I'm going to try to promise to get back on track with my recipes! I've been a little short on dough lately so I haven't been creating the most unique meals, but this is something I just whipped up.
I was watching "Everyday Italian" with Giada De Laurentiis (whom I normally CANNOT STAND) and she made a dish similar to this. I like watching her show, since a lot of italian foods can easily be made vegan. she used goat cheese and cream cheese for her sauce, and I obviously omitted the goat cheese. also, she used a few cloves of fresh garlic. I, being the terrible chef, did not have any on hand but I did have some freshly made garlic hummus. because I was omitting the goat cheese, I felt that this would also add more substance to the sauce.
- what you need:
- fresh organic baby spinach (I used about 1/2 of a family size bag!)
- 1/2 c soy cream cheese (I used the non-hydrogenated tofutti kind)
- 1/4 c garlic hummus
- 2 c organic whole wheat penne pasta (or whatever shape you have on hand)
cook your pasta according to its directions. in the meantime, divide your spinach into two piles. throw one pile into the food processor along with the hummus and cream cheese. roughly chop the other and set aside until the pasta is done.
once the pasta is done, drain and add it back to your pot. pour the sauce mixture (it should be relatively thick... about the consistency of ranch dressing), and mix in the roughly chopped spinach. enjoy!
I'm starting classes again next week, so my goal this weekend is to make a few meals that I can freeze to have throughout the week. so far on the menu is stuffed shells, pierogies (I made some yesterday and have a ton of filling left!), and an asian tofu stir-fry!
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