Servings: 4
Calories: 612kcal
Equipment
- 1 immersion blender blender or food processor
Ingredients
- 1 lb spaghetti
- 5 oz spinach
- 1 cup basil leaves
- 7 oz silken tofu
- 1 medium sized onion diced
- 2 garlic cloves minced
- ½ cup walnuts
- 1 Tbsp olive oil
- ½ lime juiced
- ½ tsp salt or to taste
Optional Toppings
- black peppercorn
- fresh basil
- vegan parmesan
- nutritional yeast
- hemp seeds
Instructions
- Mince 2 garlic cloves and dice 1 medium sized onion, set aside.
- Prepare 1 lb spaghetti according to the package instructions, reserve some of the pasta water to use in the sauce, drain and leave inside the colander.
- Heat 1 Tbsp olive oil in the pot that you used to cook the spaghetti on medium high heat and saute the onion for five minutes.
- Add the garlic, 5 oz spinach, 1 cup basil leaves, and ½ cup walnuts, cook for 4 minutes until reduced in size.
- Add 7 oz silken tofu, ½ lime juiced, ½ tsp salt or to taste, and blend in the pot using an immersion blender. Adjust the consistency with some of the reserved pasta water. Add a little if its too thick.
- Combine the spaghetti and the sauce and gently mix until fully coated. Serve warm topped with some fresh black pepper.
Nutrition
Calories: 612kcal | Carbohydrates: 92g | Protein: 23g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 39mg | Potassium: 579mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3643IU | Vitamin C: 14mg | Calcium: 155mg | Iron: 4mg
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