Creamy Hemp Pasta Sauce
2 min read

Creamy Hemp Pasta Sauce

Indulge in the rich, velvety goodness of our Creamy Hemp Pasta Sauce, a wholesome and flavourful addition to your favourite pasta dishes. Made with Hemp & Co Hemp Milk, fresh spinach, and a touch of Parmesan, this easy-to-make sauce delivers a nutty, creamy texture with a burst of savoury garlic and black pepper. Perfect for a quick weeknight dinner or a cosy gathering, this versatile recipe can be customized with your favourite cheese or a spicy kick of chili flakes. Ready in just minutes, it’s a delicious way to elevate your pasta game!

Ingredients

  • 1 cup Hemp & Co hemp milk
  • 1 tbsp butter
  • 1 tbsp wholemeal flour
  • 1 clove garlic, minced
  • 2 cups fresh spinach, chopped
  • 20g/1oz Parmesan finely grated (plus extra for serve)
  • 1/8 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 170g/6oz pasta (e.g., spaghetti or penne) (I used wholemeal spaghetti)

Instructions

1.     Half fill a large saucepan with water, add plenty of salt and bring to the boil. Add the pasta and cook for 10–12 minutes, or according to the packet instructions, until just tender, stirring occasionally.  Strain. Pour into a casserole dish add chopped spinach. Keep warm.

2.       In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute. Add wholemeal flour and stir constantly for about 30 seconds, until a thick paste forms.

3.       Slowly pour in the milk, stirring constantly. Whisk for 1 minute, or until it a thick sauce forms.

4.       Add the salt, black pepper, and parmesan cheese. Stir constantly until the cheese melts, about 2 minutes. Simmer for 5 minutes, stirring frequently.

5.       Remove from the heat immediately and add to cooked pasta and spinach.

6.    Serve immediately.

 

Tips

  • Add chili flakes for a spicy kick. (I added ½ tsp)
  • Use any kind of cheese you like for this sauce – mature cheddar and blue cheeses both work well. If using a milder cheese, add a little extra for a fuller flavour.
  • This recipe makes 1 cup of sauce, which is enough for about 170g/6 ounces of pasta. It can be doubled, tripled, or halved. Keep all ingredient ratios proportionate.