15 Minute Lemon Pasta
INGREDIENTS:
12 ounces linguine or other pasta
12 ounces silken tofu
1/2 cup fresh lemon juice + zest from 1 large lemon
1 teaspoon salt
1/4 teaspoon red chili flakes
1 tablespoon olive oil
3 cloves garlic minced
15 ounce can white beans drained and rinsed, optional
2 cups baby spinach optional
1/2 cup shredded vegan parmesan optional
INSTRUCTIONS:
Boil the pasta according to package instructions, then drain and set aside.
While the pasta cooks, drain any excess water from the tofu package and add it to a blender along with the lemon juice + zest, salt and red chili flakes. Blend until smooth. Set aside.
In a large skillet (or the same pot you boiled the pasta in), warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
Pour the creamy sauce from the blender into the pan with the garlic and stir.
Add the cooked and drained pasta and stir to coat in the lemon sauce. Turn the heat to medium-low and warm.
If desired, stir in the white beans and baby spinach until the spinach wilts. You can also stir in some vegan parmesan until it melts as well.
Serve.
NOTES:
Leftovers will keep for around 3 days in the refrigerator. I don't recommend freezing this dish.
To increase the protein even more, use chickpea, edamame or lentil pasta.
If you don't want to use silken tofu, simply add 1/2-3/4 cup of vegan cream (unsweetened) or coconut milk. No need to blend the sauce, just add to the pan after you sauté the garlic.
ATTRIBUTION: Nora Taylor @ Nora Cooks
WEBSITE: https://www.noracooks.com/lemon-pasta/
SUBMITTED BY: Danno
