Equipment
- 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 dairy free 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.
Nutrition
Serving 1servingCalories 357kcalCarbohydrates 64gProtein 14gFat 6gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 0.4gSodium 736mgPotassium 305mgFiber 3gSugar 2gVitamin A 2156IUVitamin C 17mgCalcium 62mgIron 3mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
