Creamy spinach spaghetti
6
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
A delicious ‘free from’ dish that uses silken tofu to create a velvety sauce and pulse pasta for a gluten-free base.
Ingredients
Eschalot(s)
5 whole, peeled
Olive oil
1 tsp
Silken tofu
200 g
Baby spinach
4 cup(s), (80g)
Fresh flat-leaf parsley
⅓ cup(s), leaves, plus extra to serve
Lemon juice
2 tbs
Legume pasta, dry
250 g, spaghetti, pulse variety (see tip)
Cherry tomatoes
125 g, quartered
Fresh lemon rind
1 tsp, finely grated
Instructions
1
Preheat oven to 200°C. Place whole eschalots on a sheet of foil, drizzle with oil, season with salt and pepper then wrap up in foil to enclose. Place on a baking tray and bake for 30 minutes.
2
Process tofu, spinach and parsley in a food processor until smooth. Add lemon juice and roasted eschalots and pulse to combine. Season with salt and pepper.
3
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until tender. Drain and return to same pan. Add tofu sauce and stir over low heat to combine and heat through.
4
To serve, divide pasta among 4 plates and scatter over tomatoes, extra parsley and lemon rind.
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