Spaghetti with creamy herb sauce
4
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
A delicious free-from dish that uses silken tofu in place of dairy for a creamy, thick sauce, and lentil spaghetti instead of wheat-based pasta for a gluten-free base.
Ingredients
Shallots
5 medium
Olive Oil
1 teaspoon(s)
Yutaka Japanese-Style Silken Tofu
200 g
Watercress
80 g
Parsley, fresh
1 tablespoon(s)
Lemon Juice, Fresh
2 tablespoon(s)
Lemon
1 zest(s) of 1
Yellow lentil pasta
200 g, spaghetti
Tomato
2 large
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the shallots onto a large sheet of kitchen foil and drizzle over the oil. Season, then wrap the foil into a parcel around the shallots, folding it at the edges to seal. Put the parcel onto a baking tray and bake for 30 minutes.
2
Put the tofu, watercress and parsley into a food processor or blender and process until smooth. Add the lemon juice and roasted shallots, and continue to pulse until smooth. Season to taste.
3
Meanwhile, bring a large pan of water to the boil and cook the spaghetti to pack instructions. Drain and stir together with the tofu sauce then serve seasoned to taste and garnished with the tomatoes, extra fresh parsley and the lemon zest.
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