Equipment
- blender, stove
Ingredients
- 16 oz gluten free pasta
- 12 oz silken tofu
- 1½ cups loosely packed basil leaves
- ½ cup loosely packed parsley
- 3 tbsp white miso paste
- 3 cloves garlic
- ½ lemon, juiced
- 1 cup pasta water
- 1 tbsp capers
- ¼ cup nutritional yeast
- ½ tsp salt and pepper
- 3 cups loosely packed spinach, chopped
- ¼ cup vegan parmesan
Method
- Bring a large pot of generously salted water to a boil and add in the pasta. Cook until al dente, reserving 2 cups of pasta water, draining the noodles and setting aside.
- While the pasta is cooking, add the tofu, basil, parsley, miso, garlic, lemon juice, 1 cup pasta water, capers, and nutritional yeast to a blender and puree until smooth and creamy. Season to taste with salt and pepper.
- Return the pasta to the pan after draining pour the sauce over the noodles and add the spinach, stirring until wilted and adding a splash of additional pasta water if needed for desired texture. Toss to coat and season with dairy-free parmesan, stirring to combine. Sprinkle with fresh basil if desired and enjoy!
- If you are making this recipe for meal prep, it's best to store your sauce and noodles separately and toss right before enjoying.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.