This recipe came about simply because I had half a bag of bay leaf spinach that needed using up, so I made a pasta sauce with it. It's a great way to get added veg in your food.
Recipe
Half a bag of spinach
1 tbsp green pesto
1 tbsp tomatoe puree
1 tbsp garlic puree
1 tbsp chilli puree
15g of grated parmesan
1 tbsp avacado oil (or olive oil)
50g fat free cottage cheese (I added this to give it a creaminess)
A little water - just to loosen it up for the blender
Spaghetti - I can never measure this so I always over cook and make an extra portion to freeze/fridge for another day.
Method
Put the pasta on to cook (I'm not going to insult your intelligence that you need to know how to cook pasta lol). I only used a handful of pasta and would normally end up eating it all and be stuffed when I don't need that much. Instead I only put half of it out on my plate and the rest in a tub.
While the pasta is cooking blend all the sauce ingredients in a nutribulllet (or other blender).
Once blended heat the sauce in a pan so that the raw ingredients are cooked and not as bitter. The above ingredients make plenty of sauce so I saved some in a small jar in the fridge for another time. You only need a bit of the sauce so it coats the pasta, it's not meant to be swimming in the sauce.
I added a piece of honey smoked salmon to the top of mine so I had a nice piece of protein with the carbs. I think there is some science behind always having protein with carbs as it slows down the rate at which your body absorbs the carbs (or sommat like that, don't quote me).
I sprinkled a bit of parmesan and a good grind of black pepper.
It was very tasty.
Enjoy!