Directions
- 1Boil a pot of salted water, add the pasta and cook until al dente. Drain and transfer back to the pot.
- 2Meanwhile, heat olive oil in a frying pan. Add the spinach and cook for 2 minutes, stirring regularly, or until completely wilted. Remove from heat.
- 3Transfer the spinach to a blender with all the remaining ingredients and blend until smooth.
- 4Pour the sauce into the pot of pasta and mix well. Serve and optionally garnish with vegan feta, parsley and pine nuts.
Ingredients
- 500 g pasta
- 0.5 tbsp olive oil
- 350 g baby spinach
- 350 g silken tofu
- 2 cups basil leaves
- 1 cup fresh parsley
- 1 clove garlic
- 0.5 unit lemon juice
- 0.5 cup cashews
- 0.25 cup pine nuts
- 0.25 cup nutritional yeast
- 0.25 cup soy milk
- 0 vegan feta
- 0 parsley
- 0 toasted pine nuts
Equipment
potfrying panblender
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