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.Print
Spring Pasta with a Creamy Spinach Pesto
- 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
- 1–2 leaves of sage, chopped
- organic sweet corn
- 2 tomatoes, sliced and halved
- Heat a skillet on medium heat.
- Add olive oil and onion and sautée until golden. (3-5 mins)
- Add garlic, sautée for another minute or two.
- Add spinach and stir until wilted.
- Add milk. Stir until milk begins to simmer.
- Add herbs: tarragon, basil, and sage.
- 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).
- Add to blender and blend until smooth.
- Toss pasta in spinach pesto sauce.
- Top with corn and tomatoes and serve warm.