Creamy Spinach Pasta

Creamy Spinach Pasta

Creamy spinach pasta sauce seems to still be trending, so I figured why not? I love spinach and I love pasta, so together with the right ingredients it could be delicious. I used a pasta called rotelle also known to many as wagon wheels, but you can use whichever pasta shape long or short that you like. The sauce is bright, fresh and pairs perfectly topped with salty vegan feta. The recipe takes practically no time to make and the sauce is completely nut free.

Serves 4

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Ingredients

16oz (454g) Rotelle Pasta or any variety
10 oz (284g) Fresh Baby Spinach
6oz (175g) Silken Tofu
1/2 sm (130g) Onion roughly chopped
4 cloves Garlic roughly chopped
pinch of Red Chili Flakes or to taste
1 Tbsp (15g) Miso Paste
2 Tbsp (30ml) Lemon Juice or juice from half a lemon
2 Tbsp (30ml) Olive Oil
1 Tbsp (15ml) Neutral High Heat Oil for sautéing
1/2-1 cup (118-236ml) reserved Pasta Water
Salt & Pepper to taste

Serve with crumbled vegan feta or grated vegan parmesan cheese.

Directions

1. Heat the tbsp of oil in a large pan on medium heat. Add in the onions and sauté for 5-7 minutes or until translucent.

2. Add in the garlic and cook for 1-2 minutes or until fragrant. Add in the spinach and cook until wilted. Set aside.

3. Cook the pasta according to package directions. Reserve 1 cup of the cooking water.

4. To a blender, add the sautéd spinach mixture, miso paste, olive oil, silken tofu, salt, pepper, lemon juice and 1/2 of the pasta water. Blend until smooth and creamy. Add more water as needed to achieve desired consistency.

5. On medium low heat, pour the blended spinach sauce into the large pan used to cook the spinach. Add in the cooked pasta and mix until well coated. Heat through.

6. Serve hot topped with crumbled vegan feta cheese and enjoy!