Turn your greens into a glorious creamy pasta sauce with this vibrant green spaghetti. It tastes incredible and is full of goodness. Serve with olive oil and lots of parmesan!
Super Green Spaghetti
Turn your greens into a glorious creamy pasta sauce with this vibrant green spaghetti. It tastes incredible and is full of goodness. Serve with olive oil and lots of parmesan!
Ingredients
- 400 grams linguini or spaghetti
- 1 brown onion diced
- 4 cloves garlic minced
- 150 grams baby spinach
- 2 handfuls fresh basil
- 80 grams cashews
- 1 lemon juiced
- 150 grams silken tofu
- 3 tbsp nutritional yeast
- 1 large pinch salt
Instructions
- Heat the oil in a medium pan over a low-medium heat. Saute the onion and garlic for 5-10 minutes until soft, golden and fragrant. Set aside and allow to cool.
- Blanch the spinach by adding it to a large bowl along with boiled water – leave for 3-4 minutes and then strain and add add to an ice bath (this stops the cooking).
- Put the spaghetti on to boil according to package instructions – cook until al dente (make sure to reserve 3-4 tbsp of the cooking water).
- Drain the spinach again and add to a blender along with the sauteed onion and garlic, 3-4 tbsp of the pasta water and the rest of the ingredients listed above.
- Blend until smooth – taste and add any seasonings to your preference. Stir through your cooke speghetti and enjoy! I top with vegan parmesan.
