Spinach sauce pasta (vegan recipe)
Creamy and silky smooth pasta sauce that comes together in 5 minutes, with a handful ingredients this recipe can be cooked in under 20 minutes from start to finish. It is so delicious and comforting, vibrant and flavorful, it is vegetarian but also can be served vegan.
Equipment
- Large saute pan
- Spatula
- Blender
- Stock pot
- colander
Ingredients
- 350 g baby spinach if using regular spinach remove most of the stalks
- 5 garlic cloves
- 1 tbsp dried oregano
- 5 leaves fresh basil can use parsley or coriander
- 300 g silken tofu
- 1 tbsp butter
- 450 ml vegetable stock check notes
- 2 tsp black pepper powder
- Salt to taste
- 250 g pasta
Optional -
- Parmesan cheese to serve
Instructions
- Get the pasta cooking as per the packet instructions.
- While that is going let us get started on the spinach sauce, in a sauté pan on medium heat add the spinach, garlic cloves, oregano, pepper powder and cook until wilted.
- Transfer the mixture to a blender, add the tofu, vegetable stock, fresh basil and blend until smooth. Scrape the sides to ensure the sauce is smooth.
- In the same sauce pan add the butter and pour in the spinach sauce, add the cooked pasta and stir together on low heat.
- Adjust the seasoning and consistency as needed with salt and water respectively.
- Serve it hot with grated parmesan cheese or if you are like baby Annika, ketchup, LOL!
Notes
- Vegetable stock - I used a stock pod which needs around 500 ml water to dilute it you can use stock powder, stock cube or fresh vegetable stock. You can find my everyday broth recipe here if you want to add more nutrition into this recipe.
- If you do not have silken tofu you will need the same amount of parmesan cheese to make this recipe.
- Garnish with fresh herbs or olive oil or the parmesan cheese as mentioned.