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Creamy spinach spaghetti

Creamy spinach spaghetti

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 whole, peeled

Olive oil

1 tsp

Silken tofu

200 g

Baby spinach

4 cup(s), (80g)

Fresh flat-leaf parsley

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


  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.


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