I was meant to make a lasagne with the tofu and spinach sauce I had made however making my own bechamel sauce turned out a disaster. It kept turning out lumpy so after the 3rd attempt I gave up and decided to make a plate of pasta with the ingredients I had and it turned out so yummy! So I thought I would share the recipe so maybe you could try it too. This recipe is for two people.
Ingredients
- 180g of Tofu
- 6 Frozen Spinach cubes
- Half of a Chopped Onion
- 2 Chopped Cloves of Garlic
- 3 Sliced Mushrooms
- Tbsp of Olive Oil
- A tsp of Himalayas Salt
- A tsp of Dried Basil
- 1/2 tsp of Garlic Powder
- 1/2 tsp of Black Pepper
- Mascarpone
- 150g of Penne Pasta
Method
- Put cold water to boil in a saucepan with 1/2 tsp of Himalayas salt and a drizzle of oil.
- While you are waiting for the water to boil, cut up the block of tofu and add it to a blender with 2tbsp of water.
- On a low/medium heat add tbsp of olive oil and chopped onion in a pan and cook for 5 minutes.
- Add the chopped garlic and frozen spinach to the pan and cook all together for 5 minutes or until spinach cubes have defrosted
- Add the blended tofu, the sliced mushroom, and all the remaining spices and herbs to the spinach mix and cook for a further 10 minutes.
- Once the water has started to boil add the pasta and cook to your desire.
- Drain the pasta, put back in the saucepan and on a low heat mix the mascarpone.
- Serve the pasta onto plates and add the filling on top. If you want a bit of heat to the pasta add a few chili flakes to give it that kick.
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