Creamy spinach spaghetti
5 whole, peeled
Silken or soft tofu
Baby spinach leaves
4 cup(s), (80g)
Fresh flat-leaf parsley
⅓ cup(s), leaves, plus extra to serve
250 g, spaghetti, pulse variety (see tip)
125 g, quartered
Fresh lemon rind
1 tsp, finely grated
- 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.
- 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.
- 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.
- To serve, divide pasta among 4 plates and scatter over tomatoes, extra parsley and lemon rind.