My motto always changes from Eat the Rainbow to Eat your Greens and today absolutely was a green day. And I promised to give you the recipe for my wholegrain pasta, spinach cream sauce and fried beans so here it is!
250g wholegrain spaghetti
1 package (about 250ml) plant cream (I used Oatly organic oat cream)
1 small onion
4 big handfulls of fresh spinach leaves
1 tsp vegetable brooth
salt and pepper
about 200g (fresh or frozen) beans
Cook the spaghetti with a pinch of salt for about 15 minutes. At the same time, cook the plant cream and the fresh spinach leaves in one pot. Cut the onion into small sqares and add them and the vegetable brooth (cube) to the sauce. Cook for about 10 minutes and stir. Fry the beans in a small amout of olive oil until they're hot and then turn off the stove so they stay crunchy! Season both the beans and the sauce with salt and pepper and serve on top of the pasta! Enjoy!