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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Made this tonight and it was so delicious!! I added basil on top and it was delicious!! Thank you
Will this sauce handle well being frozen and thawed?
Can let me know what the nutritional facts are? I really want to make this!
Hi Mela, we don’t include the nutritional information on our website sorry, but all this information is available on our app 🙂
We haven’t tested this, but we’re sure it will be absolutely fine to freeze and reheat the sauce. We’d recommend adding some pasta water to the sauce when reheating because you might want to loosen it up a little.
Can you give all the measurements in volumes? Weight is basically useless for most people as most people don’t have kitchen scales.
For the tofu, which is sold by weight, that might be fine – but this recipe doesn’t use a standard size, as far as I can tell even for the UK, rendering the weight there also nearly useless.
This recipe is great! But why make it so difficult for everyone to use?
Hi B. The silken tofu we buy from our local supermarket (Tesco) comes in 350g packets and it’s a popular brand. Here in the UK (which is where we are from), it’s very common to list ingredients by weight, not volume. Sometimes we do list ingredients by volume when we don’t need to be precise, but even then we get lots of messages from our UK followers asking for the weight instead. We hope you understand.
You should get a scale. You are wasting time and dishes without one! Volume measuring way more inaccurate too.
I made it for lunch! Absolutely delicious! I will definitely make it again!
one of my kids has a nut allergy, do you recommend replacing the cashews with something else or just leaving them out?
If you have a fast-powered blender, you can use sunflower seeds instead!
So excited to make this recipe. Is the silken tofu soft or firm please?
If the silken tofu is labelled soft or firm, we recommend buying the soft version!