"Creamy pasta with Peruvian Basil Spinach Sauce! I served it with some roasted potatoes and more basil leaves on top. Every time I'm outside of Peru the thing I miss the most is always the food (even if I'm also eating really good food here in NY) Hope you are having a wonderful day!"
Pasta With Creamy Basil Spinach Sauce
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Recipe Intro From naturally.jo
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- Recipe Card
Prep time 5mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 pound gluten-free noodles, cooked according to package directions
- 1 cup basil leaves
- 3/4 cup spinach
- 8 ounces tofu, pressed
- 3/4 cup almond milk, or other non-dairy alternative
- 1 teaspoon coconut oil
- 1/2 onion, chopped
- 1/2 clove garlic, minced
- a pinch of black pepper
- a pinch of cumin
- 1/2 teaspoon salt
Method
Step 1
Add basil, spinach, tofu and almond milk into a blender and blend until smooth, then set aside.
Step 2
Heat coconut oil in a large skillet and add chopped onion, garlic, black pepper and cumin. Sauté for 3-4 minutes on medium. Stir in the mixture from the blender and cook for 5 minutes while you keep stirring. Add in cooked noodles and garnish with more basil leaves. Serve with roasted potatoes, if desired.