Three Green Pasta Sauce
5 days until the big day…5 days until I’m married to my best friend. I’m thrilled and nervous and excited and everything else! In an attempt to settle my nerves I have spent some time in the kitchen trying out new recipes and messing around with new ingredients. I finally got around to testing out some delicious chard and kale recipes, including the one I’m featuring today. As an added bonus I included some spinach to make this a true leafy green smorgasbord. The fact that this sauce comes together relatively quickly, just makes it all the better.
This recipe could be easily adapted for vegans but switching the half & half for a thicker un-flavored almond milk, but avoid coconut milk as it tends to be too runny for this dish. The sauce is also amazing as part of a vegetable lasagna, just add a few tomatoes, ricotta cheese, and a gourmet dish is just an oven away.
This spring vegetables dish is also the perfect recipe for simple and in season, since all three of the featured greens are in peak season right now. For more seasonal supers be sure to check out Fabulicious Foods for the entire April meet-up.