Creamy tagliatelle with spinach & petit pois
Serves 4
Easy
Prep:
Cook:
"This recipe highlights the versatility of frozen vegetables and pantry essentials, and it's completely vegan. Incorporating blended silken tofu into sauces is one of my favourite methods to add vegan protein to meals. Serve this dish with chopped pistachios and nutritional yeast for added flavour." — Dr Chintal Patel
Skip to ingredients
- 1 tbsp olive oil
- 1 red onionroughly chopped
- 6 garlic clovesfinely chopped
- 320g frozen spinachdefrosted, cooked according to pack instructions and drained well
- 2 tbsp nutritional yeastplus extra to serve
- 1 lemonzested and juiced
- 300g silken tofudrained well
- 320g frozen petit pois
- 250g tagliatelle
- 25g shelled pistachiosroughly chopped
Nutrition: per serving
- kcal449low
- fat9glow
- saturates1g
- carbs62g
- sugars8g
- fibre11g
- protein24g
- salt0.16glow
Method
step 1
Heat the oil in a frying pan over a medium heat and fry the onion with a pinch of salt. When it's soft and just starting to brown, after around 5-6 mins, add the garlic and fry for 1-2 mins until golden and fragrant.
step 2
Tip the cooked onions and garlic into a food processor with the spinach, nutritional yeast, lemon juice, a pinch of salt and freshly ground black pepper, and the tofu. Blend until you have a smooth paste.
step 3
Cook the tagliatelle in a large pan of boiling water following pack instructions, then drain and reserve a mugful of the cooking water.
step 4
Pour the blended sauce back into the frying pan and heat over a medium heat. Stir in around 200ml of the pasta cooking water to reach your desired consistency of sauce. Stir and bring to a gentle bubble for 1-2 mins until combined. Add the frozen peas and cook in the sauce for for 2-3 mins until tender. Stir the cooked pasta into the sauce. Scatter over the chopped pistachios, lemon zest and some nutritional yeast to serve.
