Lemon Garlic Pasta with Spinach & Peas

Name: Lemon Garlic Pasta with Spinach & Peas
Yield: 2 servings
Cuisine: Plant-Based
Ingredients: 8 oz jovial fettuccine (brown rice (such as Jovial)); 1 cup green peas (frozen); 1 tbsp olive oil; 1 shallot (finely chopped); 4 oz baby spinach (baby); 0.5 cup fresh basil (fresh); 0.5 tsp red pepper flakes; 1 pinch black pepper (cracked); 0.5 block tofu (extra-firm (such as Trader Joe's Super Firm)); 0.5 cup cashews (raw, soaked and drained); 1 cup unsweetened soy milk (such as Silk); 2 tbsp nutritional yeast; 2 clove garlic (large); 0.5 lemon (juice of, plus more to taste); 1 lemon zest (zest of 1 lemon, divided); 1 tsp garlic powder; 1 tsp salt (plus more to taste); 1 pinch black pepper; 0.5 cup pasta water (reserved, as needed)

A bright, creamy lemon-garlic pasta made with a silky tofu-cashew sauce, sweet green peas and lots of spinach. It's fresh and comforting at the same time, with plenty of plant-based protein and fiber without using protein pasta.

Serves

Difficulty

medium

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Ingredients

Serves2

To cook

8 oz jovial fettuccine(brown rice (such as Jovial))
1 cup green peas(frozen)

For the spinach

1 tbsp olive oil
1 shallot(finely chopped)
4 oz baby spinach(baby)

To finish

1/2 cup fresh basil(fresh)
1/2 tsp red pepper flakes
1 pinch black pepper(cracked)

For the sauce

1/2 block tofu(extra-firm (such as Trader Joe's Super Firm))
1/2 cup cashews(raw, soaked and drained)
1 cup unsweetened soy milk(such as Silk)
2 tbsp nutritional yeast
2 clove garlic(large)
1/2 lemon(juice of, plus more to taste)
1 lemon zest(zest of 1 lemon, divided)
1 tsp garlic powder
1 tsp salt(plus more to taste)
1 pinch black pepper
1/2 cup pasta water(reserved, as needed)

Nutrition

780

Calories

42g

Protein

126g

Carbs

29.5g

Fat

17.4g

Fiber

1550mg

Sodium

Per serving · Approximate values

Instructions

Soak the cashews. Cover with hot water until soft enough to blend; drain.
Cook the pasta and peas. Boil salted water; cook fettuccine. Add peas last 2–3 minutes. Reserve ~1 cup pasta water; drain.
Blend the sauce. Blend tofu, cashews, soy milk, nutritional yeast, garlic, lemon juice, most of the zest, garlic powder, salt, and pepper until smooth. Taste lemony/garlicky. Thin with soy milk only if needed. Do not add olive oil to blender.
Wilt the spinach. Heat oil over medium; cook shallot until translucent. Add spinach until wilted. Reduce to low; splash pasta water.
Combine. Pour in sauce; stir. Add pasta and peas; toss. Off heat, fold in basil. Adjust lemon, salt, pepper.
Serve. Finish with remaining zest, basil, pepper, red pepper flakes, and a thin olive oil drizzle if desired.

Lemon Garlic Pasta with Spinach & Peas

Ingredients

Nutrition

Cook this in Rou

Instructions

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