16 oz fresh spinach
3 cloves of minced garlic
1 medium yellow onion (chopped)
1 tbsp extra virgin olive oil
15oz can of chickpeas
1 tsp salt
1/4 tsp white pepper
2 tbsp nutritional yeast
2 tbsp lemon juice
1 tsp garlic powder
1/2 tsp ground mustard
1/4 tsp paprika
1/4 tsp cayenne pepper (optional)
Red pepper (optional)
1 box of pasta of your choice
Additional salt and pepper to taste
Drain the can of chickpeas. For this recipe I peeled off the outer filmy layer of the chickpea. This will create a creamier sauce. It's worth the time it takes to peel them!
Cook the pasta according to the instructions on the box. Reserve the pasta water after cooking.
In a pan on medium heat, warm the EVOO. Sauté the onions and garlic until the onions are soft, about 1-2 minutes. Add spinach to the pan and stir until cooked.
In a high speed blender, combine the spinach with all remaining ingredients. Add 2 cups of reserved pasta water. Blend on high until all ingredients are smooth. If you'd like thinner sauce add a little more pasta water. Add additional salt and pepper to taste.
Warm the spinach sauce over medium low heat. If you 're adding the red peppers, add it to the sauce so they can soften as it warms. I liked how the peppers were still a little crunchy in my sauce. Sauté them in a little olive oil first if you prefer them to be softer. Add pasta to the sauce, stir to combine, and serve.