Joy's creamy green pasta
Serves 4
Silken tofu blended with spinach, basil and parsley into a creamy sauce for rigatoni, topped with lemon-zest kalamata oil.
| prepSet up blender | ||||
| 240 g baby spinach, washed | Wilt spinach, drain & squeeze | Blend spinach, herbs, tofu, yeast, miso, lemon juice, salt & 4 tbsp oil | Cook pasta with green sauce & cooking water, stirring, 3 min | Distribute between bowls, spoon kalamata oil over & serve |
| 40 g basil leaves and tender stems, chopped | ||||
| 15 g flat-leaf parsley leaves and tender stalks, chopped | ||||
| 300 g silken tofu, drained | ||||
| 20 g nutritional yeast | ||||
| 1 tsp white miso | ||||
| 1 lemon, zest finely grated and juiced (1½ tbsp juice) | ||||
| 320 g rigatoni | Boil pasta in salted water, cook to packet instructions | Drain pasta, reserve 100 ml cooking water, drizzle with oil | ||
| 50 g pitted kalamata olives, finely chopped | Mix olives with 4 tbsp oil & lemon zest | |||
| Fine sea salt | ||||
| Extra-virgin olive oil | ||||
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