This is one of the dishes I turn to when I’m at home looking after both girls. The tofu adds lots of protein and the hemp seeds add both omega-3 and omega-6 essential fatty acids. And it only takes 15 minutes!

You'll also find the full recipe via our website and app:
Website 👉 sovegan.co/spinpasta
App 👉 sovegan.app/go

Serves 4

🌿 320g (11.3oz) pasta
🌿 salt + pepper
🌿 250g (8.8oz) baby spinach
🌿 350g (12.3oz) silken tofu
🌿 4 tbsp nutritional yeast
🌿 40g (1.4oz) cashews
🌿 60g (2.1oz) hemp seeds, shelled or milled
🌿 2 garlic cloves, peeled
🌿 olive oil
🌿 vegan parmesan, to serve (optional)

Cook the pasta in a pot of salted boiling water as per the packet instructions. Once the pasta is ready, drain it and reserve about half a cup of the pasta water for later.

Meanwhile, add the spinach to a pan on a medium heat and cook for 2-3 minutes or until wilted. Add a tablespoon of pasta water to the spinach if it’s sticking to the pan.

Next, transfer the spinach to a high speed blender along with the silken tofu, nutritional yeast, cashews, hemp seeds, garlic, 2 tablespoons of olive oil and generous pinches of salt and pepper. Blend until the sauce is smooth, adding a tablespoon or so of the reserved pasta water to the sauce, if needed, to loosen it up.

Pour the spinach sauce into the pan you used earlier and heat it on a low temperature until warm. Tip the pasta into the sauce and stir to combine.

Serve the pasta with a drizzle of olive oil, an extra pinch of pepper and some grated vegan parmesan, if you like.

Big love! Roxy + Ben

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