CREAMY SPINACH & LEMON PASTA WITH KIJANI PATE
Prep Time:
10mins
Cook Time:
15mins
Serves:
4
Level:
Easy
About the Recipe
Kijani pate makes a quick pasta sauce when you need a nourishing supper quickly.
Ingredients
· 250 g pasta of choice
· 150 g Fermente Kijani Pate
· 2 tbsp olive oil
· 2 cloves garlic, minced
· 1 small onion, finely chopped
· 100 ml vegetable broth or pasta water
· 2 handfuls baby spinach (or sukuma wiki finely shredded)
· 1 tbsp lemon juice (plus zest, optional)
· Salt & cracked black pepper to taste
· Toasted nuts or seeds for garnish (e.g. pumpkin, cashew, or sesame)
Preparation
1. Cook pasta until al dente. Reserve ½ cup of the cooking water.
2. In a pan, sauté onion and garlic in olive oil until fragrant (2–3 minutes).
3. Add the Kijani pate and stir until it melts into the pan.
4. Gradually pour in the broth or pasta water, whisking to create a creamy sauce.
5. Add lemon juice, spinach, salt, and pepper. Stir until spinach wilts and the sauce thickens slightly.
6. Toss in the pasta and combine well.
7. Serve topped with toasted nuts or seeds and a sprinkle of lemon zest.
Optional: Add roasted cherry tomatoes or grilled mushrooms for depth.