The Pasta Trilogy, Pt. 1: Spinach Sauce Penne

Lazy days call for pasta. In this case I used a super-easy-to-make spinach sauce that everyone loves. There are many things that I could’ve added to this to make it taste more like pesto. But in a rush or when I’m just starving for something to fill me up, I just rather keep it simple.

Ingredients (for 3-4)

  • 1 package of (vegan) penne
  • 2 cups of baby spinach
  • 3 garlic cloves, chopped
  • 2 tablespoons of olive oil
  • 2 tablespoons of apple cider vinegar (more or less)
  • Spices: salt and black pepper to taste.
  • Optional: nutritional yeast and almonds.


  1. In a high speed blender add the spinach, garlic, olive oil, vinegar, and salt and pepper to taste. Blend until making a sauce.
  2. Cook the penne as per the package’s instruction. Once they are ‘al dente’ remove from the stove (leaving it on) and drain placing in a strainer.
  3. Add the blended sauce into the still hot pasta pot and heat up for about 1 minute. Add the nutritional yeast and mix for an extra minute.
  4. Return the penne into the pot, now with the heating sauce, and mix well until all the penne are covered and ‘dyed’ with the sauce. Remove from the stove.
  5. Plating: serve while hot with some sliced almonds on top.




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