Creamy Tofu & Spinach Pasta with Cashew Sauce
A comforting and hearty vegan pasta dish featuring al dente pasta, sautéed mushrooms and fresh spinach, all coated in a rich and creamy cashew-tofu sauce.
Ingredients
- Pasta75 g
- Firm Tofu100 g
- Spinach100 g
- Garlic5 g
- Onion50 g
- Olive Oil11.3 ml
- Lemon Juice11.3 ml
- Mushrooms125 g
- Raw Cashews25 g
- Nutritional Yeast7.5 g
- Vegetable Broth75 ml
- Fresh Thyme2.5 g
Instructions
- 1Step 1
Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- 2Step 2
While pasta cooks, soak raw cashews in hot water for 5-10 minutes if not already soaked. Drain well. Mince garlic and chop onion and mushrooms.
- 3Step 3
In a blender, combine soaked cashews, firm tofu, nutritional yeast, minced garlic, vegetable broth, lemon juice, salt, and pepper. Blend until completely smooth and creamy. Add a splash of reserved pasta water if needed to reach desired consistency.
- 4Step 4
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Add mushrooms and sauté for another 3-4 minutes until browned.
- 5Step 5
Stir in the fresh spinach until wilted. Pour the creamy cashew-tofu sauce into the skillet and heat gently.
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