This was amazing, delicious and to die for. Labneh is beautiful, and I have actually realized, ever so versatile. I got an idea to mix it with pasta and see what happens, and to our surprise and delight it was so smooth and beautiful, rich yet light – I can’t explain how easy to eat this was. I added pre-cooked spinach and tossed in some black roasted olives, drizzled on some olive oil, and garnished it with freshly chopped coriander. I then dusted on some homemade parmesan from my book . . . The result, a perfect pasta dish that I will make again and again.
Serves around 3 large portions
vegan labneh – prepare this in advance (see the recipe on my blog)
as many or as few black roasted olives as you wish
2 cups of pre-cooked spinach
salt to taste
1 cup dairy free milk (I used oat milk)
extra olive oil for drizzling
chopped cilantro/coriander for garnishing
After your pasta has cooked and drained, place in a large saucepan and heat it up. Add the labneh and stir it well, then add the spinach and salt. Finally, add the milk and make sure the consistency of the sauce is rich and creamy.
Serve hot and garnish with coriander. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010