Description
Simple, refreshing, and delicious, this Spooky Spinach Halloween Pasta is everything you could want for a quick and delicious Halloween dinner. Blood-shot eyeballs floating on a bed of oozing green sauce, coupled with chewy black rice noodles makes for a festive Halloween dinner. YAY for this week’s awesome Halloween Whip It Up Wednesday recipe. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free no oil, minimally processed ingredients and gluten free.
Ingredients
- ¼ cup cashews, quick boil
- ¼ cup vegetable broth (Pacific Organic Low Sodium Vegetable Broth)
- ¾ cup unsweetened plain plant milk
- 1 teaspoons lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoons sea salt (+/- to taste) *
- ¼ teaspoon black pepper
- 1 cup baby spinach, packed
- 2 Tablespoons fresh basil, packed (about 6 large leaves)
- 1 –15 oz. can cannellini beans
- 1 lb. dry pasta of choice
Optional Toppings:
- Black pepper
- Crushed red pepper flake
- Sea Salt
- Basil, chiffonade
- Vegan Parmesan Cheese
- WFPB-Vegan cream cheese (we used Kite Hill Cream Cheese) *
Instructions
- If making the “cream cheese” eyeballs, see recipe notes below. If not, skip this step.
- Fill a large stock pot with water, and heat until boiling. Do not add the pasta yet.
- Quick boil the cashews by placing ¼ cup of raw cashews into a small saucepot, cover them with water, boil for 10 minutes, then drain the water off. They are ready to use.
- In the meantime, add all the ingredients: boiled cashews, vegetable broth, plant milk, lemon juice, and the dry seasonings (onion powder, garlic powder, sea salt, pepper), cannellini beans, basil, and spinach into a high-speed blender and blend on high until smooth and creamy.
- Place the pasta in the boiling water. Cook according to package directions. When the pasta is cooked to desired tenderness, drain, then add some of the sauce directly with the pasta. The hot pasta will cook the sauce.
- Serve immediately with your favorite toppings.
Notes
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Cream Cheese: Blood Shot Eyeballs (Optional): Place the Kite Hill Cream Cheese container in the freezer for about an hour. Then with a small cookie scoop or teaspoon, scoop out the desired about of eyeballs as round balls of cream cheese and place them on a plate. If using a teaspoon, place plastic wrap around the teaspoon to make releasing the cream cheese easier.
Place the plate of cream cheese eyeballs into the freezer for about 20 minutes. Then mix about ¼ teaspoon of beet powder with a few drops of water, stir to create a thick gel.
Remove one cheese eyeball at a time from the freezer and dip a toothpick into the beet gel and draw lines onto the cream cheese like blood shot eyeball lines. Then cut the very end off of a black olive and place it in the middle of the cream cheese eyeball. Place the eyeball back into the freezer as you complete each eyeball until ready to serve. In other words, only one eyeball is out of the freezer at a time.
You will have 3 plates: 1) with incomplete eyeballs (freezer), 2) completed eyeballs (freezer), 3) the eyeball you are currently working on. Use a clean knife to transfer the eyeballs from one plate to the next. About 30 minutes prior to serving remove the eyeballs from the freezer and allow to come to room temperature to thaw, then top on your Spooky Spinach Halloween Pasta with fun and spooky bloodshot eyeballs.
* Sauce: The sauce will thicken up in the refrigerator. Use a little splash of water or veggie broth to thin it out and reach desired consistency.
*Serving: Makes 2 cups of sauce, about 4 servings
*Storage: Refrigerate and use within 4 days.