Silken tofu gives this family-friendly pasta its wonderfully creamy texture, as well as lots of protein – the dish has 21g of protein per person. Also the hemp seeds are a great source of omega-3 and omega-6 essential fatty acids.
- Silken tofu is generally always soft, but sometimes it’s also labelled ‘soft’ or ‘hard’, in which case we recommend buying the soft version.
- You can easily make this recipe gluten-free using gluten-free pasta.
- We use rigatoni pasta, which is one of our favourites – but any type of pasta will do.
- If you don’t have a high speed blender, we recommend soaking your cashews in hot water for at least 30 minutes to help soften them.
- 320g (11.3oz) pasta, or use gluten-free pasta
- salt + pepper
- 250g (8.8oz) baby spinach
- 350g (12.3oz) silken tofu
- 4 tbsp nutritional yeast
- 40g (1.4oz) cashews, see notes
- 60g (2.1oz) hemp seeds, shelled or milled
- 2 garlic cloves, peeled
- olive oil
- vegan parmesan, to serve (optional)
- Cook the pasta in a pot of salted boiling water as per the packet instructions. Once the pasta is ready, drain it and reserve about half a cup of the pasta water for later.
- Meanwhile, add the spinach to a pan on a medium heat and cook for 2-3 minutes or until wilted. Add a tablespoon of pasta water to the spinach if it’s sticking to the pan.
- Next, transfer the spinach to a high speed blender along with the silken tofu, nutritional yeast, cashews, hemp seeds, garlic, 2 tablespoons of olive oil and generous pinches of salt and pepper. Blend until the sauce is smooth, adding a tablespoon or so of the reserved pasta water to the sauce, if needed, to loosen it up.
- Pour the spinach sauce into the pan you used earlier and heat it on a low temperature until warm. Tip the pasta into the sauce and stir to combine.
- Serve the pasta with a drizzle of olive oil, an extra pinch of pepper and some grated vegan parmesan, if you like.
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