Healthy Creamy Vegan Pasta
A healthier spin on creamy vegan pasta with fragrant basil.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 350 g tofu ((use silken tofu))
- 1 cup basil
- 2 cups spinach
- 2 tbsp nutritional yeast
- ½ cup pine nuts ((roasted))
- ½ cup water cress
- 200 g wholegrain pasta
- To taste garlic, salt, black pepper, paprika
- A splash water or unsweetened almond milk ((OPTIONAL))
Instructions
- 1
Press out all the water from tofu and crumble it up.
- 2
Heat up a non-stick pan. Add tofu. Mix and add seasoning to taste – garlic, salt, black pepper and paprika.
- 3
Keep stirring until all water has evaporated (roughly 4 minutes)
- 4
Transform tofu to high-powered blender or food processor.
- 5
Add basil, spinach and nutritional yeast.
- 6
Pulse until smooth, scraping off the sides if needed.
- 7
If mixture is too thin and runny, add to the pan and heat up until more water evaporates.
- 8
If mixture is too thick, add a splash of water or unsweetened almond milk.
- 9
Roast a handful of pine nuts in a non-stick pan.
- 10
In the meantime, cook your whole-grain spaghetti.
- 11
When your pasta is cooked, add the smooth sauce and stir well.
- 12
Serve with pine nuts and a handful of salad cress.