This pasta is coated in a rich and creamy plant based bechamel sauce. The sauce is cheesy, garlicky and salty.
It's also really simple to execute and needs very few ingredients.
You can bang it out in no time flat and treat yourself to a scrumptious Italian meal that's totally plant based.
4 ounces silken firm tofu
1/2 cup nutritional yeast
1/3 cup pasta water
2 tbls olive oil
3 large garlic cloves
2 tsp salt
1/2 box pasta
2 cups fresh spinach
Cook pasta to al dente. When the pasta was 2 minutes away from done I piled the fresh spinach into the water to blanch.
In a large bowl use a stick blender to emulsify the sauce ingredients and make sure all the garlic and jalapeno is nicely pureed and incorporated.
Add in half the pasta water and blend to combine. If you're going to eat this right away you want a tighter sauce. Add additional pasta water slowly until the desired consistency is achieved.
If you're going to save this for later you'll want a thinner sauce. Add all the pasta water.
When sauce is done, stir in pasta and spinach.
If you want to eat some now and still save some for later, make the thicker version of the sauce and save the remaining pasta water. Slowly and vigorously stir it into your leftovers to loosen the sauce as you reheat everything.