Silken Tofu and Spinach Penne

Name: Silken Tofu and Spinach Penne
Yield: 1 serving
Cuisine: British
Ingredients: 1 portion penne (uncooked); 125 g baby spinach; 175 g silken tofu; 2 tbsp nutritional yeast; 3 tbsp cashews (raw); 1 garlic clove; 1 tbsp olive oil; pinch salt; pinch black pepper (ground); parmesan (grated, optional); red pepper flakes (optional)

k. @khairify

Singapore

Silken Tofu and Spinach Penne

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Ingredients

1 serving

1 portionpenne (uncooked)
125 gbaby spinach
175 gsilken tofu
2 tbspnutritional yeast
3 tbspcashews (raw)
1garlic clove
1 tbspolive oil
pinchsalt
pinchblack pepper (ground)
parmesan (grated, optional)
red pepper flakes (optional)

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Steps

1

Cook pasta as per instructions on its packaging. Drain, and reserve about 1/4 cup of pasta water for later.
2

Meanwhile, add spinach to a pan on medium heat and cook until wilted, about 2-3 minutes. Add a tbsp of pasta water to spinach if it sticks to the pan.
3

Transfer the spinach to a blender along with silken tofu, nutritional yeast, cashews, garlic, olive oil and generous pinches of salt and pepper. Blend until smooth, adding a tbsp or so of pasta water to the sauce, if needed, to loosen it up.
4

Pour spinach sauce into the pan used earlier and heat on low until warm. Transfer cooked pasta into the sauce and stir to combine.
5

Serve with grated parmesan and chilli flakes, if desired.