This is not a company dish. Let me start off by giving that opinion. Dark green spinach leaves in a salad are ok, or even in a little steamed heap, green lettuce is ok, but for some reason, the appearance of this delicious pasta sauce is just a little off-putting. And really, I think that deleting the offending ingredient so that the sauce is more appetizing to look at, would also lessen the taste appeal. So what can you do? You mix it up and learn to like the sight of a bright green pasta sauce.
So here's the recipe and I'm almost positive (99.5%) that you will love this as much as I did. Here I don't post for ages and suddenly twice in one day! Go figure. Anyway, I'm going to write down the recipe for you here and it gives me a chance to write it down before I forget what I did to get this yumminess. So enjoy the sauce folks:
Mushroom Parsley Sauce
(could be served over pasta or any vegetable dish)
1/2 cup fresh parsley
1/2 cup water
1/2 vegetable soup cube (or to taste)
2 cups chopped mushrooms
1/4 tsp Herb de Provence
1 tbsp Nutritional Yeast
1/4 cup coconut cream
Take note here: If you don't have coconut cream, then sub the water for coconut milk and you could add a few more mushrooms just to make sure you get enough of their thickening power in the sauce.
Chop up the mushrooms and saute til tender
Put all ingredients, including the sauteed mushrooms
Blend til creamy.
Return to pan, cover and warm til needed.
So there you are, and yes it is bright green, but it's good for you and (maybe even a learning experience). So if you try it and like it, let me know---or not---and enjoy the day. There's gotta be something good about it; maybe a new and easy recipe!
I just want to say that I borrowed these beautiful photos from another site and I couldn't see anywhere that said they had to be purchased, so I thought you might enjoy seeing someones wonderful talent.
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