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Spring Pasta with a Creamy Spinach Pesto

I made this recipe by chance one day – it all started with trying to sneak little A some more milk. She’s at a weird phase where she likes regular people food and detests milk, so we’ve been getting creative with recipes to give her what she wants, but also what she needs. I started with the idea of making her creamed spinach and corn and it tasted so good, I knew it would be delicious with pasta. I made a few iterations before landing on this one!

It’s a super easy recipe for the spring that will only taste even better when all the ingredients are fresh from the garden this summer! You can always make this a vegan recipe by swapping the milk for coconut or cashew milk. I like cashew milk because it doesn’t have much of a flavor on it’s own. Or you can leave it out altogether and replace with extra virgin olive oil for the flavor and fat.


Spring Pasta with a Creamy Spinach Pesto

  • Author: Anuja


  • 4 servings of pasta, cooked (follow package instructions)
  • 1/2 small yellow onion, diced
  • 1 tbsp olive oil
  • 3 cups spinach
  • 1/2 cup whole milk (or cream)
  • 1 tbsp garlic paste
  • 1/2 cup basil
  • 1 tsp tarragon
  • 12 leaves of sage, chopped
  • organic sweet corn
  • 2 tomatoes, sliced and halved


  1. Heat a skillet on medium heat.
  2. Add olive oil and onion and sautée until golden. (3-5 mins)
  3. Add garlic, sautée for another minute or two.
  4. Add spinach and stir until wilted.
  5. Add milk. Stir until milk begins to simmer.
  6. Add herbs: tarragon, basil, and sage.
  7. Remove from heat and let cool for 2-3 minutes or until cool enough to add to a blender (if you have a glass blender or a heat safe blender, you can skip this step).
  8. Add to blender and blend until smooth.
  9. Toss pasta in spinach pesto sauce.
  10. Top with corn and tomatoes and serve warm.

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