Taking comfort foods to the next (healthy) level! I shared my recipe with the team at Mass Appeal recently. Check the clip out!
1-pound short cut pasta
¼ olive oil
5 oz. fresh spinach
2 tbs. flour
2 tsp. Dijon mustard
1 bunch broccolini or broccoli, trimmed and washed
2 tbs. parsley
3- 4 oz. plain goat cheese
1/2 cup gruyere cheese, shredded
¼ cup pecorino romano or parmesan cheese
2 ½ cups almond milk or milk of choice
Salt and Pepper to taste
In large pot on medium high heat get the water boiling. Once the water boils salt the water and add in the pasta and cook it 2 minutes shy of the package directions. Add the broccolini to pasta pot during the last few minutes of cooking. Before you drain the pasta reserve a ¼ of pasta water.
In a food processor, add the cooked broccolini, spinach, shallot, parsley and 2 tbs. of olive oil and puree. Once pureed add in the ¼ cup of pecorino romano and 1 tbs. more of olive oil if to thick. Set aside. (You want it the texture of an extra thick pesto.)
In a medium sauce pan on medium heat, add 2 tbs. olive oil and flour. Stir to make a roux. You want this to cook for about a minute to cook the flour. Slowly whisk in the almond milk and reduce the heat to low. Stir gently until it is thickened. Once thicken remove from heat and add the remaining cheese to the sauce and stir until completely melted. Add in the green veggie puree to the cheese sauce and stir well. Toss the cooked pasta, pasta water and sauce together until thoroughly combine.