Creamy Plant Based Pasta

What you will need

½ pack of Barilla red lentil penne pasta
1x packet of Ipastai Pea Casarecce Pasta
300g silken tofu
3 tbsp. nutritional yeast (Macro – Woolworths healthy food aisle)
1 cup frozen peas
¼ cup alt. milk i.e. Vitasoy Protein Plus or Impressed plant milk or So Good almond milk
1x medium onion
1 tsp. minced garlic
1-2x big handful of baby spinach
cracked pepper and salt for flavour and seasoning
sprinkle of parsley for garnish

Boil a pot of water on the stove top with a dash of salt
Whilst water is boiling, chop the onion finely
Add to a blender silken tofu, milk, nutritional yeast, garlic, spinach, salt & pepper
Blend ingredients until it makes a smooth consistency sauce
Once water starts to boil, add the barilla pasta in first, let it boil for 7-minutes for al dente
Drain pasta and water, re boil a pot of water and add the Ipastai pasta in once water has boiled.
Boil pasta for no more than 3 minutes. (alternatively, you can choose just the one pasta if you don’t want to do both – this is only for variety and colour).
Once both pastas are cooked and drained, set a side
In a medium to hot pan, add a small drizzle of oil and diced onion, sauté until opaque
Add the pasta’s and slowly add the creamy tofu sauce, mixing through the pasta evenly
Once the pasta is combined well with the tofu sauce, season with pepper and any herbs or spices you desire
Serve up with a sprinkle of parsley on top, enjoy!

Aims