Super Green Pasta
This super green pasta is made with blanched frozen broccoli and spinach, silken tofu, nutritional yeast, and spices for a quick no-chop meal! It’s perfect for a weeknight dinner as it comes together in just 30 minutes!
Ingredients
Directions
- 1
Cook pasta according to packaging instructions. Before draining reserve 1 cup pasta water.
- 2
To blanch veggies: If you haven’t already, fill a large pot with water and salt it generously. Let it come to a boil and in the meantime prepare an ice bath (fill a large bowl with water and add plenty of ice to it). When the water is boiling, add the spinach and cook for 30 seconds. Drain and dunk in the ice water immediately. Then, add the broccoli to the boiling water and cook for 2 minutes. Drain and add to the ice water as well. Drain everything well before blending.
- 3
To make the sauce, add all of the ingredients to a blender except the pasta and lemon zest. Blend until smooth and creamy.
- 4
Add the sauce to a pot and add the lemon zest. Add the pasta and toss to coat. If needed, add a splash more of pasta water. Serve!
