A vibrant and vegetable-packed pasta dish using silken tofu for a smooth and creamy sauce with spinach, peas and basil, finished with flavours of garlic and refreshing lemon...
INGREDIENTS
METHOD
1. Heat the olive oil in a pan on a medium heat, then add in the garlic to lightly fry it off for a couple of minutes. Next, add in the spinach as well as the frozen peas and continue to cook those off until the spinach wilted right down and the peas cooked through, then season well with some sea salt and black pepper.
2. In a food processor, add the silken tofu then add in the garlicky-spinach and peas, as well as a good handful of fresh basil, stalks included, the lemon zest and juice, and nutritional yeast. Blend that up until it's nice and smooth and creamy, running a spatula around the bowl a few times in between.
3. Cook pasta according to packet instructions, then just as it's al dente, reserve 1/3 cup of the pasta water then drain off the rest. Add the cooked pasta back into the empty pan along with the creamy spinach, pea and basil sauce. The sauce serves enough for 4, so if only serving for 2, the other half can be frozen or stored in the fridge for 3 days.
4. Stir the sauce well through the pasta, then squeeze in the juice of the other half of the lemon, season really well with more salt and black pepper, then give it a final stir through until the pasta has thickened the sauce slightly.
5. Serve with some grated cashew parmesan, more lemon zest and scatter some fresh torn basil leaves over the top - enjoy!
