High Protein Spinach Pasta

A blended spinach, silken tofu and cashew sauce tossed through pasta for a high-protein, vegan dinner.

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Recipe Info
Servings: 4
Prep: 10m
Cook: 15m
Total: 25m
Ingredients
  • 320g pasta
  • Salt and pepper
  • 250g baby spinach
  • 350g silken tofu
  • 4 tbsp nutritional yeast
  • 40g cashews
  • 60g hemp seeds, shelled or milled
  • 2 garlic cloves, peeled
  • Olive oil
  • Vegan Parmesan, to serve (optional)
Instructions
  1. Cook the pasta in a pot of salted boiling water according to the packet instructions. Drain, reserving about 120ml of the pasta water.
  2. Meanwhile, cook the spinach in a pan over a medium heat for 2-3 minutes until wilted, adding a splash of pasta water if it sticks.
  3. Transfer the spinach to a high-speed blender with the silken tofu, nutritional yeast, cashews, hemp seeds, garlic, 2 tbsp olive oil and generous pinches of salt and pepper. Blend until smooth, adding a splash of the reserved pasta water if needed to loosen.
  4. Pour the spinach sauce back into the pan and heat gently until warm. Add the pasta and stir to combine.
  5. Serve with a drizzle of olive oil, extra pepper and grated vegan Parmesan, if using.
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