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.