Whole Wheat Pasta with Creamy Garlic Sauce
Posted on Thursday, January 17, 2013
adapted from VeganYackAttack
INGREDIENTS:
1/2 cup Walnuts, chopped
8oz Whole Wheat Pasta or other Whole Grain pasta
(quinoa, brown rice or even buckwheat noodles will work)
14oz silken tofu
1 cup vegetable broth
3 cloves garlic (or more if you're a garlic fiend like me)
1 Tbsp. soy or tamari sauce
1 tsp onion powder
1/4 tsp pepper
pinch of nutmeg
salt to taste
spinach
DIRECTIONS:
- Preheat oven to 350 degrees. Toast walnuts in a cast iron skillet or baking sheet once the oven has been heated, until they are lightly toasted. Takes about 5-10 minutes. Watch them carefully, as they have a tendency to turn from toasted to burnt rather quickly.
- Prepare noodles according to package directions. I used a mix of spaghetti and fusilli for this recipe. Once the noodles are al-dente, drain and set aside.
- Remove tofu from package and place it in a food processor or blender (NOTE: Unlike most tofu there is no need to drain or squeeze the moisture for this recipe, that extra moisture lends to the creamy texture).
- Add the following ingredients to the blended tofu and puree:
- 1 cup vegetable broth
- 3 cloves garlic
- 1 Tbsp. tamari or soy sauce
- 1 tsp. onion powder
- 1/4 tsp pepper
- pinch of nutmeg
- Pour the sauce in a large saucepan and heat to a simmer. Stir in the spinach until it has wilted.
- Plate it! Pour the creamed tofu sauce over pasta, toss some nuts over the whole thing and because I had some fresh Foggy Morning cow's milk cheese recently purchased from the Davis Farmer's Market I topped it off with a few chunks for added flavor.
Bon Appetit!
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