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with spinach and a white sauce




It's been a VERY long time since I last sat on my laptop to write a new recipe (I know I said the same thing in my last post back in august **hides in shame**)

A lot happened since then.

I no longer live in my tiny house in the centre of Ghent, but moved to a new apartment closer to work, I cooked and baked loads but was always to late taking pictures of it, my cat has now been peeing on my white couch for over 2 months (I'm blaming HIM for not writing any new blogpost, have you ever tried cleaning catpee out of a thick, soft couch??), a lot of babies happened (not mine) and I have been a master procrastinator.


BUT!! I am here to finally put an end to the latter.

I'm taking you al accountable for this.


OK, now onto the recipe.

It al started when my friend came over and we both decided to make the moussaka from Green Kitchen Stories travel book. I never would have chosen it myself as it included a bechamel sauce. 

I had never made a regular bechamel, or even a regular white sauce ever, so just the idea of making a plant based one seemed way to complex.

Que: my friend, who really really wanted to eat this damn moussaka.


Spoiler: it was extremely easy.


So I kinda forgot about the moussaka until the same friend invited us to diner and made the moussaka again. She asked me to help with the sauce and whilst I stood there stiring in the pot I started thinking. Is this how regular sauces are made?? Couldn't I make this with anything? 


After letting the idea sit in my brain for a few days I decided that it would be best to try it with something that is almost impossible to make disgusting: pasta.


A pasta with a thick white sauce and spinach.

Super comforting without all the cheese and butter and milk, it's amazing!

And as I said before, super duper easy.






- 2 tblsp of olive oil

- 4 tblsp of oatflour (or any other flour)

- 500 ml of plant based milk or water

- a very generous pinch of nutmeg

- 1/2 tsp of (smoked) paprika

- 2 tbsp of nutritional yeast (optional, but gives it a cheesy flavour)

- salt and pepper



- gluten free pasta (this is a corn one)

- spinach (I use frozen, whole leaf spinach)

- frozen green peas

- a pinch of dried chili/pili pili

- salt 

- olive oil


Start with putting water to boil for the pasta, add salt to the water. 

Put the frozen green peas and the spinach in a pan with some olive oil, dried chili, pepper and salt and put on medium heat. Stir until the spinach and peas mix together, add some extra olive oil to make it really oily and let it unfreeze whilst mixing once a while.

Put the pasta in the boiling water and cook acording to time say needed ont the package.

Start with the sauce: add the olive oil to a cooking pot and add the flour and the spices, stir well until completly smooth and combined, add the water or milk slowly and in small batches whilst stirring. Keep stiring until the sauce is well combined and hot. Add the nutrional yeast if using. 

Drain the pasta, add the spinach and pea mixture and pour the sauce over the top. Dinner is served!




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