Equipment
- stove
Ingredients
- 1 lb pasta of choice, gluten free if desired
- 1 bunch Tuscan kale, spines removed
- 4 cups baby spinach
- 10 oz silken tofu
- ½ cup nutritional yeast
- ¼ cup hemp seeds
- 1 cup frozen green peas, thawed
- 1½ tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ½ cup basil leaves
- 3 garlic cloves
- salt and pepper, to taste
Method
- Bring a large pot of salted water to a boil. Add in the kale and spinach and boil for just a couple of minute until vibrant green and slightly wilted. Remove with tongs and transfer to a blender.
- Add the pasta to the same water and cook according to package instructions, or until al dente. Drain and reserve at least 1 cup of pasta water. Return the noodles to the pot.
- While the noodles are cooking, add the tofu, nutritional yeast, hemp seeds, peas, vinegar, coconut aminos, basil, garlic, and 1/2 tsp salt to the blender with the kale and spinach. Blend until completely smooth and creamy, adding pasta water 1/2 cup at a time to thin.
- Pour the sauce over the noodles and toss to combine, seasoning with salt and pepper to taste. Add pasta water as desired to increase creaminess and silkiness. Serve hot!
Nutrition
Serving 1servingCalories 760kcalCarbohydrates 125gProtein 41gFat 11gSaturated Fat 1gPolyunsaturated Fat 7gMonounsaturated Fat 2gSodium 163mgPotassium 1398mgFiber 22gSugar 9gVitamin A 9853IUVitamin C 74mgCalcium 301mgIron 8mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.