Spaghetti with Creamy Herb Sauce
7
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Moderate
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 flavor, thanks to the oven roasted shallots. Whole wheat pasta is super filing with a slight nutty flavor that plays well with the bright peppery flavor 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 flavor. 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
Shallot
4 medium, peeled and left whole
Olive oil
2 tsp
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
Table salt
⅛ tsp, or to taste
Black pepper
⅛ tsp, or to taste
Cooked whole-wheat spaghetti
9 cup(s), kept hot