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This simple Green Pasta is a quick and easy, plant-forward dinner that’s on the table in just 20 minutes. The addition of silken tofu gives the spinach-based pasta sauce delicious, creamy texture, plus filling plant protein. Prepare the green sauce ahead of time, or just toss the ingredients in a blender while the pasta is boiling. Either way, this effortless meal (with vegetarian, vegan, and gluten-free options) is a surefire way to get your greens!
This is the type of emergency meal that you’re going to want in your back pocket for nights when you don’t really feel like cooking, but still want something homemade and nutritious.
It really is as simple as boiling a box of pasta and blending up a quick sauce in the blender. You don’t even need to chop anything.
If you’re planning ahead, I recommend making this Meal Prep Salad to serve on the side.
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Ingredients
Soft silken tofu instantly turns this simple pasta dish into a balanced meal with plant-based protein—meaning you don’t need to cook anything else on the side.
It’s also what makes this green pasta sauce so smooth and creamy.
Fresh spinach adds vibrant color and nutrients, while the remaining ingredients (lemon, basil, parmesan, olive oil, and garlic powder) bring the flavor.
Grocery List:
- Pasta
- Spinach
- Fresh basil (optional for more flavor)
- Silken tofu (make sure it’s labeled soft or silken)
- Lemons
- Parmesan cheese (or nutritional yeast for vegan option)
- Extra virgin olive oil
- Garlic powder
- Salt
- Pepper
See the recipe card at the end of this post for ingredient quantities.
Instructions
Here’s a basic summary of how to make green pasta.
Add sauce ingredients to blender.
Blend until smooth and creamy.
Mix the green sauce with cooked pasta and a little reserved pasta cooking water.
Hint: Make sure your tofu is labeled “silken.” Firm or extra-firm tofu won’t blend into the sauce or give it the same creamy texture.
Substitutions
A few suggestions for ingredient swaps:
- Vegan: Use nutritional yeast instead of parmesan cheese.
- Gluten free: Use gluten-free pasta.
- Soy free: Substitute 2 cups whole milk or extra creamy oat milk for the tofu.
Variations
Make it your own:
- Spicy: Add crushed red pepper flakes or cayenne pepper to the sauce.
- Veggie: Stir in your favorite roasted vegetables, such as red pepper, onion, zucchini, and broccoli.
Try this quick Walnut Pesto Sauce for another green pasta variation!
Equipment
- Large pot with lid: To cook the pasta. (I like to use a pot with a built-in strainer. If yours doesn’t have one, you’ll need a colander for draining the pasta, too.)
- Blender: For making the sauce. If you only have a small blender/chopper, prepare the sauce in smaller batches.
Storage
If you make the green sauce ahead of time, you can store it in a jar or other airtight container in the fridge for up to five days. You can also freeze this sauce for up to six months. Thaw frozen pasta sauce overnight in the fridge.
I recommend enjoying the pasta right after you cook it, but if needed, you can keep leftovers in an airtight container in the fridge for up to five days.
Reheat leftover pasta in the microwave in 30 second intervals, stirring in between, until warm.
Top tip
Don’t forget to reserve some of the pasta cooking water before you drain the pasta! It helps the sauce coat the noodles and thins the sauce to the right consistency.
FAQ
Can you substitute firm tofu for silken tofu in recipes?
Silken tofu has a softer, silkier texture than firm block tofu. They have different uses and cannot usually be used interchangably in recipes.
Looking for more easy pasta recipes? Try these:
Pairing
These are my favorite things to have with green pasta:
📖 Recipe
20-Minute Green Pasta with Spinach Sauce
This simple Green Pasta is a quick and easy, plant-forward dinner that’s on the table in just 20 minutes. Silken tofu lends satisfying protein and rich, creamy texture to this spinach-based pasta sauce, which you can make ahead of time (or just blend up the ingredients while the pasta is boiling). Make sure the tofu is labeled “soft” or “silken.” Firm/extra-firm won’t blend into the sauce and give creamy texture in the same way.
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Course: dinner, lunch
Cuisine: gluten free option, vegan option, vegetarian-friendly
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 505kcal
Instructions
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Bring a large pot of salted water to a boil.
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While you’re waiting for the water to boil, add spinach, basil, tofu, lemon juice, parmesan cheese (or nutritional yeast), olive oil, garlic powder, salt, and pepper to a blender and blend on high 30 seconds, or until smooth, pausing to scrape down the sides with a spatula as needed. Taste and adjust seasonings as desired and set aside.
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Once water is boiling, add pasta and cook according to package instructions, or until al dente (tender but firm to the bite). Before draining pasta, reserve ½ cup of the cooking water. (I like to ladle the pasta cooking water into a liquid measuring glass.) Drain pasta and return it to the pot.
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Pour green sauce and ¼ cup reserved pasta cooking water over pasta and gently toss until evenly coated. If sauce is too thick, gradually stir in more pasta cooking water 1 tablespoon at a time, until desired consistency is reached. Serve with more grated parmesan cheese and pepper if desired.
Notes
- Making ahead: Prepare sauce up to 5 days ahead and store in an airtight container in the fridge. The prepared sauce can also be frozen for up to 6 months. Thaw sauce overnight in the fridge and warm in the microwave or in a pot on the stove before tossing with cooked pasta and the pasta cooking water.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat pasta in the microwave in 30 second intervals, stirring in between, until warm.
- Vegan: Use nutritional yeast instead of parmesan cheese.
- Vegetarian: Use vegetarian parmesan cheese made without animal rennet.
- Gluten free: Use gluten-free pasta.
- Nutrition facts are estimates only and do not include optional toppings. Calculated with parmesan cheese.
Nutrition
Serving: 0.25recipe | Calories: 505kcal | Carbohydrates: 87g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 657mg | Potassium: 448mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2915IU | Vitamin C: 13mg | Calcium: 81mg | Iron: 2mg
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Jarastyle – #20Minute #Green #Pasta #Spinach #Sauce
Courtesy : https://gratefulgrazer.com/green-pasta/