Creamy Protein Spinach Pasta
Celebrate the season with this creamy spinach pasta, a vibrant mix of fresh greens, rich silken tofu, and delicious flavour that'll light up your holiday table. Quick to make and full of charm, this recipe is sure to please everyone!
The ingredients
- 1 cup whole wheat pasta, about 2 cups cooked, your choice, dry, or gluten-free chickpea pasta
- 1 tsp avocado oil
- 2 tbsp onion, chopped
- 1 tsp minced garlic
- 2 cups fresh spinach, packed
- 300 g silken tofu
- ½ cup fresh basil leaves
- ½ lemon, juice
- 3 tbsp nutritional yeast
- Salt and black pepper, to taste
- chili flakes
- Vegan parmesan (optional)
The method
- In a medium pot, bring water to a boil, then add the pasta and cook according to the package instructions.
- In a pan over medium heat, add the oil, onion, and garlic. Cook for a few minutes until golden.
- Add the spinach and cook for another 2 minutes.
- In a blender, add the cooked spinach, silken tofu, basil leaves, lemon juice, and nutritional yeast, then blend until smooth.
- Drain the pasta once cooked, then add it to the pan with the spinach sauce. Season with salt and black pepper to taste, then simmer over medium heat for a few minutes.
- Divide into 2 portions, then top with chili flakes and vegan parmesan (optional).
Nutrition facts
Per serving, for reference only.
- 325Calories
- 8 gFat
- 44 gCarbs
- 7 gFibre
- 20 gProtein
Nutritional yeast is an excellent source of B vitamins, including B12, essential for energy production, red blood cell formation, and maintaining a healthy nervous system.
Silken tofu contains all the essential amino acids, making it an excellent source of plant-based protein for vegetarians and vegans.
Silken tofu is a good source of calcium (when fortified) and iron.
Cooked spinach is a good source of non-heme iron, essential for energy production and red blood cell formation, and its absorption is boosted by the vitamin C in the lemon juice.
