Spinach Basil Penne

Mid-June is when late spring spinach meets early summer basil. The tomatoes aren’t in yet to direct the show, and this pasta dish makes the most of the meeting of the greens.

Recipe and Photo by Sarah O’Toole of Cooking with CSA.

Ingredients:

  • 1 package penne (“ancient harvest” brand is a gluten-free option that cooks to an al dente texture)
  • 2 cups spinach
  • 2 cups basil
  • 3 Tbsp. tahini
  • 1 Tbsp. miso paste
  • 1⁄4 cup nutritional yeast
  • 2-4 Tbsp. water
  • 1 Tsp. garlic minced
  • salt and pepper to taste

Directions:

  1. Cook penne according to package directions.
  2. Meanwhile, add all other ingredients into food processor.
  3. Add water to reach desired consistency.
  4. Drain pasta and pour sauce on top.
  5. Serve hot or cold.
About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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