Creamy Vegan Spinach Pasta

Creamy Vegan Spinach Pasta

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Yield: 6

Author: Hudson Stepper

Prep time: 3 MinCook time: 12 MinTotal time: 15 Min

Ingredients

• 1/3 cup olive oil
• 6 cloves of garlic
• 2 shallots
• 1 1/2 tsp salt
• 1 tsp ground black pepper
• 5 ounces of spinach
• 1/4 cup basil (packed, about a large handful)
• Half a lemon or around 2 tbsp lemon juice
• 1 pound of silken tofu
• 1/4 cup nutritional yeast
• 1/2 cup cooked pasta water

Instructions

1. Salt a pot of water and start bringing it to a boil. Once it’s boiling, add 1 1/2 pounds of pasta and set a timer for two minutes before it’s ready, so it’s slightly undercooked.
2. While the pasta is cooking, pour olive oil into a large saucepan and bring it to a medium to high heat. Add in your chopped garlic and shallots (don’t worry if it’s not cut perfectly, as it’ll all be blended soon). Let it get a little golden, add salt and pepper, and then your spinach and basil.
3. Lower the heat to a medium temperature and cook for around 4-5 minutes, and then turn off the heat. Once the pasta is ready, save a 1/2 cup of the starchy pasta water, then strain it.
4. Put your cooked garlic, shallots, and greens into a blender with nutritional yeast, lemon juice, silken tofu, and the 1/2 cup of starchy pasta water. Blend on high speed for 2-3 minutes, opening to stir occasionally.
5. Pour your blended sauce back into the saucepan and add your slightly undercooked pasta. Bring the sauce to a simmer to further cook the pasta and enjoy!
6. You can top it with either nutritional yeast, vegan parmesan, or toasted pine nuts.

Nutrition Facts

Fiber

40 g

Protein

154 g