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12 oz silken tofu
1 cup fresh basil
2 cups fresh spinach
2 tbsp nutritional yeast
1⁄2 cup roasted pine nuts
1⁄2 cup salad cress
̈Water or unsweetened almond milk
Seasoning: garlic, salt, black pepper, paprika
̈7 oz whole-grain spaghetti
Press out all the water from the tofu and crumble it up.
Heat up a nonstick pan. Add tofu. Mix and add seasoning—garlic, salt, black pepper and paprika.
Keep stirring until all water evaporates (roughly 4 minutes).
Transfer tofu to high-powered blender or food processor.
Add basil, spinach and nutritional yeast.
Pulse until smooth, scraping off the sides if needed.
If mixture is too thin and runny, add to the pan and heat up until more water evaporates.
Roast a handful of pine nuts in a nonstick pan.
In the meantime, cook your whole-grain spaghetti.
When your pasta is cooked, add the smooth sauce and stir well.
Serve with pine nuts and a handful of salad cress.