Dairy-Free Spring Green Pasta (AIP, Paleo, Whole30)
Dairy-free pasta with a spring green sauce made from asparagus, spinach, and herbs. A creamy, dairy-free pasta sauce that’s also tomato-free for AIP, Paleo, and Whole30.
Ingredients
- 2 lb asparagus
- 1 tbsp olive oil, plus more to finish
- ¼ cup sliced shallot, about 1 small
- 2 cloves garlic, minced
- 1¼ tsp Kosher salt, divided, plus more as needed
- 2 cups chicken or vegetable broth
- 5 oz spinach
- 1 cup fresh basil, loosely packed
- 1 lb pasta, compliant to your dietary needs
- Zest of 1 lemon, to finish
Instructions
- Cook the pasta according to package directions and drain, set aside.
- Trim the woody ends from the asparagus and discard, then cut the stalks into 1-inch pieces.
- Heat the olive oil in a large, high-sided sauté pan over medium heat. Add the shallot and garlic with ¼ teaspoon of the salt and cook until just softened, 1 to 2 minutes.
- Add the broth and bring to a steady simmer, then add the spinach, asparagus and remaining 1 teaspoon salt. Cook for 3 to 5 minutes, until the spinach is wilted and the asparagus is bright green and just tender and slightly toothsome.
- Transfer the vegetables and broth to a high-powered blender, add the basil, and blend until completely smooth. Season to taste.
- Toss the pasta with the sauce, using as much or as little as you like. Finish with a drizzle of olive oil and a grating of lemon zest.