If you’re a regular reader of the blog, you’ll know what my food weaknesses are – it can’t have escaped your attention that I just LOVE creamy pasta dishes. A few years ago, I might have thought this was incompatible with a dairy-free lifestyle – but how wrong I was! Not only have I found loads of alternatives to milk, cream and butter, but it’s also encouraged me to get really creative with flavours – not just cheesy or white sauces like I used to make.
This one packs a nutritional punch by using pureed chestnut and silken tofu, making it a great source of protein, fibre and other essential nutrients such as manganese, selenium, potassium and copper. The herbs add a burst of flavour and the veggies are plentiful to help speed you towards your five-a-day. The recipe is very versatile so don’t be put off if you don’t have everything, try switching up the herbs and veg depending on what you have in the fridge!
- 1 block/300-350g silken tofu
- 1 pack/200g pureed chestnut
- ¼ cup/60ml milk of choice
- ½ tsp salt
- 2 garlic cloves, minced
- bunch of fresh parsley or tarragon, roughly chopped (or substitute 1 Tbsp dried mixed herbs)
- 300g brown rice spaghetti (or whichever gluten-free or non gluten-free pasta you like or need)
- 1 bag/200g spinach
- 250g mushrooms, halved or quartered if large
- 450g cherry/baby plum tomatoes
- olive oil
- salt and pepper
- Place all the sauce ingredients in a blender and blend until smooth. Add a splash more milk if necessary to get the mixture moving. Set aside.
- Cook the spaghetti according to the instructions, adding the frozen peas for the final two minutes of cooking time, then drain and set aside.
- While the pasta is cooking, cook the rest of the veg. Sauté the onion in the olive oil until soft (about 5 minutes) then add the mushrooms and asparagus and cook until golden brown.
- Add the pasta, peas and sauce to the mushroom pan. Stir together and heat through gently.
- Serve sprinkled with nutritional yeast if using (or grated vegan cheese).