Photo of Creamy Spinach Spaghetti by WW

Creamy Spinach Spaghetti

Points® value
Total Time
45 min
10 min
35 min
A delicious ‘free from’ dish that uses silken tofu to create a velvety sauce and pulse pasta for a gluten-free base.



5 small

Olive oil

1 tsp(s)

Silken tofu

200 gm

Baby spinach

4 cup(s)

Fresh parsley

cup(s), flat-leaf variety, plus extra for garnish

Fresh lemon juice

2 tbsp(s)

Uncooked green lentil pasta

250 gm, spaghetti, or other legume pasta

Cherry tomatoes

156 gm, quartered

Lemon zest

1 tsp(s)


  1. Preheat oven to 392°F (200°C). Place whole shallots 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 shallots 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.


Gluten-free pulse pasta is made from peas, lentils, chickpeas and beans and is available from the pasta aisle in major supermarkets.