Description
A delicious and creamy pasta dish featuring spinach, tofu, and artichoke hearts, perfect for a quick meal.
Ingredients
Scale
- 8 ounces dry pasta
- 1/2 cup pasta water (or broth, or water, plus more as needed)
- 5 ounces baby spinach (or chopped leafy greens)
- 14 ounces firm tofu
- 1 cup artichoke hearts (jarred, rinsed, and drained (about 7 ounces))
- 2 large cloves garlic
- 1/4 cup nutritional yeast
- 2 tablespoons lemon juice (about one-half lemon, plus more to taste)
- 1 tablespoon mellow miso
- 1 teaspoon date syrup
- 1/2 teaspoon crushed red pepper
- Salt (or salt substitute to taste)
- 2 tablespoons extra-virgin olive oil (optional for blending)
Instructions
- Cook the pasta until al dente, reserving 1 1/2 cups of pasta water before draining.
- Steam the spinach in a steamer basket for 2–3 minutes, until wilted and bright green.
- Blend: Add the spinach, tofu, artichoke hearts, garlic, nutritional yeast, lemon juice, miso, date syrup, crushed red pepper, 1/2 cup pasta water, and olive oil (if using) to a blender. Blend until smooth and creamy, adding more pasta water as needed. (Note: The sauce will thicken further when heated.)
- For serving, heat the desired amount of sauce in a saucepan with the pasta, stirring frequently. Add extra pasta water, water, or broth as needed to reach your preferred consistency.
- Season with lemon juice, salt, and black pepper to taste.
Notes
- Adjust the seasoning and lemon juice to taste before serving.
- The sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Blending and Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 0mg