“All organic” pasta with homemade spinach sauce

Often, meals such as these look they take a lot of time and effort, but in reality they are quite simple and quick to make once you get the hang of it. Although I still eat salmon, chicken, and other meat on rare occasions, I like to have an arsenal of more than a few non-meat meals for whenever I feel like it. An now with utilizing papaya enzymes, I am comfortable with occasional grains.

Hodgson Mills pasta is a very good brand of healthy but tasty organic whole wheat pasta, with milled flax to boot.

Spinach Pasta

1 pound organic whole wheat or multi grain penne
3 organic garlic cloves
2 ounces goat cheese 1 ounce grass fed cream cheese
3/4 teaspoon Pink Himalayan Salt
1/2 teaspoon organic freshly ground black pepper
6 ounces organic fresh baby spinach leaves
2 tablespoons freshly grated grass fed Parmesan

 

Directions

Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes. Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl. Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve

One additional note is that I take papaya enzynes  help digest grains and gluten, more info on papaya enzymes here.

 

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