Ingredients:
- Almond milk
- Fresh spinach
- Tofuti cream cheese dairy free
- Fresh basil
- Go Veggie Parmesan Cheese Dairy Free
- Garlic powder
- Himalayan Pink Sea Salt
- Gluten free pasta
- Chopped onions
- In a pan add a little olive oil and fry the onions with a little garlic powder
- When the onions are heated for a minute or two, add the spinach and heat it for 2 minutes or until soft
- Add the Himalayan Pink Sea Salt and fresh basil less than 2 minutes and then turn off the stove
- In the blender, add Tofuti cream cheese dairy free 2 tablespoons with what is on your pan
- After you add both of these things in the blender, make sure to blend it until everything is mixed well
- Add almond milk in the blender, but no that much (I would say half the blender)
- You want your sauce dark green and not light green
- When you blended your ingredients, put it aside and boil your pasta
- After the pasta is ready, add the sauce with your pasta (gluten free)
- Add Go Veggie Parmesan Cheese Dairy Free in top of the pasta to add flavor
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