Spaghetti with creamy herb sauce
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 6 • Difficulty: Easy
This rich and hearty vegan recipe is simple to prepare in just 40 minutes. The watercress and tofu sauce is fresh and velvety with a warm roasted flavour, thanks to the oven roasted shallots. Whole wheat pasta is super filing with a slight nutty flavour that plays well with the bright peppery flavour of the sauce. If watercress is hard to find, try amping the pepper profile with some fresh arugula. If you want to dial it down, substitute fresh spinach. Add some fresh basil to the sauce to amp the herb flavour. In addition to being great on pasta, use the sauce as a dip with fresh vegetables or chips, a sauce for rice bowls, or on roasted vegetables. Extra sauce stores well in the refrigerator for up to 5 days.
Ingredients
Shallots
4 medium, peeled and left whole
Olive oil
2 tsp(s)
Silken tofu
8 oz, about 1 cup
Fresh watercress
½ cup(s), tough stems removed
Fresh parsley
¼ cup(s), flat-leaf variety, leaves only
Fresh lemon juice
3 tbsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Cooked whole-wheat spaghetti
9 cup(s), kept hot
Instructions
1
Preheat oven to 450°F.
2
Place shallots on a large sheet of aluminum foil. Bring four corners of foil together to make an open pouch. Pour oil over shallots and pinch foil ends together to close pouch; place on a baking sheet. Roast for 25 minutes. Carefully remove pouch from oven, open and let shallots cool (use oven mitts and keep face away from pouch when opening).
3
Place tofu, watercress and parsley in a blender or food processor and blend on low for 20 seconds; scrape down sides of container with a spoon. Add lemon juice and roasted shallots. Blend on high for 30 seconds and scrape down sides of container with a spoon; season to taste with salt and pepper. Blend on low for 20 seconds more; serve over spaghetti.
4
Yields about 1 1/2 cups of spaghetti and 1/2 cup of sauce per serving.
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