Protein Creamy Tofu Pasta
This protein tofu pasta is creamy, full of flavour and easy to make. It's ready in 15 minutes and naturally vegan. You can make the sauce as thicker, and it's easy to reheat for lunch.
Ingredients
- 320 g block firm Tofu
- 1 heaped tbsp nutritional yeast
- 1 tbsp cracked black pepper
- Large pinch salt
- 250 ml pasta water
- 250 ml plant based milk
- 4 portions spaghetti
- 3 cloves garlic finely chopped
- 3 small shallots finely diced
- Glug olive oil
- 100 g spinach
Instructions
- Blend all of the tofu mix together & set aside, the more black pepper the better
- Pop the spaghetti onto boil in heavily salted water
- Fry off the minced shallots and garlic in a pan with olive oil, after 4-5 minutes add the creamy sauce along with the 250ml pasta water and mix together, KEEP THE HEAT LOW. If the pan gets too hot it’ll ruin the sauce
- Add the cooked pasta, fresh spinach and mix together
- Top each bowl with more salt & pepper to taste and a glug of extra virgin olive oil
Video
Notes
If you want to reheat, add another 200ml plant based milk to the pan to help loosen the spaghetti sauce