Creamy Spinach Spaghetti
Fresh baby spinach
⅓ cup(s), flat-leaf variety, plus extra for garnish
Fresh lemon juice
Uncooked green lentil pasta
250 gm, spaghetti, or other legume pasta
Fresh cherry tomato(es)
156 gm(s), quartered
- 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.
- 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.
- 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.