Fresh Lemon Herb Pasta
Brighten up your weeknight meals with my fresh lemon herb pasta, a light, flavourful dish bursting with fresh herbs and tangy lemon. A refreshing recipe, perfect for any day of the week!
In the collections
The ingredients
- 170 g whole grain pasta, dry, or gluten-free chickpea pasta
Lemon Sauce
- 300 g silken tofu
- ¼ cup nutritional yeast
- ¼ cup fresh parsley
- 1 lemon, juice
- 1 tsp lemon zest
- salt, ground black pepper, garlic powder
- 1 tsp avocado oil
- ¼ onion, chopped
- 2 cups spinach
- 2 tbsp fresh basil, chopped
The method
- In a medium pot, bring water to a boil, then add the pasta and cook according to the package instructions.
- In a blender, add the lemon sauce ingredients and blend until smooth. Set aside.
- In a pan, heat the oil. Add the onion and cook for about 2 minutes, or until lightly golden.
- Add the spinach and sauce. Mix until combined.
- Add the cooked pasta along with about 1/4 to 1/2 cup of the pasta cooking water. Top with fresh basil.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 340Calories
- 8 gFat
- 46 gCarbs
- 4 gFibre
- 21 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.
