Healthy Creamy Vegan Pasta
A healthier spin on creamy vegan pasta with fragrant basil.
Servings 2
Calories 537kcal
Equipment
- Food processor or blender
Ingredients
- 350 g tofu (use silken tofu)
- 1 cup basil
- 2 cups spinach
- 2 tablespoon nutritional yeast
- ½ cup pine nuts (roasted)
- ½ cup water cress
- 200 g wholegrain pasta
- To taste garlic, salt, black pepper, paprika
- A splash water or unsweetened almond milk (OPTIONAL)
Instructions
- Press out all the water from tofu and crumble it up.
- Heat up a non-stick pan. Add tofu. Mix and add seasoning to taste – garlic, salt, black pepper and paprika.
- Keep stirring until all water has evaporated (roughly 4 minutes)
- Transform 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.
- If mixture is too thick, add a splash of water or unsweetened almond milk.
- Roast a handful of pine nuts in a non-stick 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.
Nutrition
Calories: 537kcal | Carbohydrates: 40g | Protein: 31g | Fat: 32g | Saturated Fat: 3g | Sodium: 38mg | Potassium: 626mg | Fiber: 10g | Sugar: 3g | Vitamin A: 3717IU | Vitamin C: 14mg | Calcium: 300mg | Iron: 7mg