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Creamy Basil Pasta

Tajda Ferko 

Manchester, England

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Instagram: @myveganminimalist | myveganminimalist.com

 

INGREDIENTS
 

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

 

(optional)
Seasoning: garlic, salt, black pepper, paprika
̈7 oz whole-grain spaghetti

 

METHOD

  • 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.

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