Quick. Easy. Tasty. Creamy. Nutritious. Yum!
INGREDIENTS (for 2)
300g linguine*
2 cups spinach leaves
4 garlic cloves
Extra virgin olive oil
Salt
1/2 tsp sage
1/2 tsp oregano
1/2 tsp thyme
1/2 tsp Aleppo pepper**
"Cheese" sauce:
- 1/2 tofu block (soft)
- 150g Cheddar style vegan cheese***
- 1 garlic clove (small)
- 1/2 cup soy milk
- salt to taste
*I really like "Barilla". Use rice pasta for GLUTEN-FREE.
**If you don't have it, use chili flakes or black pepper (but really, consider getting some Aleppo pepper someday... it's sooo good!)
***I used "Vegan Gourmet" for this recipe.
PREPARATION
Cook the linguine (follow package instructions).
While you cook the pasta, prepare the sauce and the spinach:
Spinach:
Wash the spinach.
Peel and mince garlic cloves.
Place a skillet over medium heat and add 2 tbsp olive oil.
Add garlic and stir for 1 minute.
Add spinach and stir for 1 minute.
Add salt to taste.
Ready! Turn off heat and reserve.
"Cheese" sauce:
Place all the sauce ingredients in a blender and blend until smooth.
Place a pot over medium heat and add 1 tbsp olive oil.
Add sage, thyme and oregano and stir for a few seconds.
Add "cheese" sauce and stir.
Cook it for 3-5 minutes, keep stirring. Turn off heat.
Serve the plates and sprinkle Aleppo pepper over the sauce and spinach. I always add a little raw extra virgin olive oil to all pasta dishes... Enjoy!
