Vegetarian Recipe: Creamy Spinach Pasta
I've been experimenting with vegetarian meals that are more complicated than opening a box of Morning Star and throwing it in the microwave. I've been asked to chronicle my journey, so I thought I'd throw some of them up here. I hope I inspire some of you to try them!
This one is really really spinach-y, so it's not for everyone, but I really liked it. I just kind of added stuff until it looked right, so I can't give you exact measurements, only approximations.
1 cup mozzarella cheese, 1/2 tsp lemon extract (I would have preferred lemon juice or lemon zest, but I didn't have any on hand.), ground nutmeg, 1 cup soy milk (or regular milk, whichever you prefer), oil, chopped onions, roughly 10 ounces frozen spinach, Parmesan cheese, crushed red peppers.
Put water on to boil, then add pasta.
Mix the cheese, lemon, nutmeg, and a bit of the milk. Saute the onions in the oil (or butter), add cheese mixture, spinach, peppers, and the rest of the milk and cook until it starts to thicken. I added a bit more cheese during this part, but I don't think you would have to.
This was really really good. I'm a fan of spinach anyway, but, surprisingly enough, the spinach isn't the most prominent taste. I think it was a combination of the nutmeg (which I added as an after-thought) and the sweetness of the soy milk (I'm not sure how it would translate with regular milk, as it is not as sweet) that I tasted the most. The crushed red peppers gave it an extra kick, too. I definitely recommend this one.