Spinach Sauce Pasta

1. Rinse spinach and basil. 2. In a high-speed blender, combine spinach, basil, garlic, coconut milk, vegetable stock, cornstarch, nutritional yeast, onion powder, salt, black pepper, nutmeg, and lemon juice. Blend until completely smooth. 3. Pour the blended mixture into a large saucepan over medium heat. 4. Bring to a gentle boil, stirring constantly. Once bubbling, reduce heat and simmer for 2–4 minutes, stirring regularly, until the sauce thickens and becomes creamy. 5. Adjust seasoning to taste. 6. Let the sauce cool completely before freezing, this helps prevent separation and keeps texture smooth. Divide into 10 portions of 1 cup - 240ml and freeze.