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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Spinach Pasta Sauce
Brenda W.
58 posts
Mar 09, 2006
3:35 PM
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Here's a recipe I made for tonight that is great when you want something very intensely flavored .... really wakes up late wintertime taste buds! This is adapted from a recipe in the "Naturally Great Foods Cookbook" by Rodale Press:
In the summer, this is divine with fresh spinach and fresh basil, but here in the winter, I just use frozen spinach and dried basil.
You can use either silken or regular tofu. If you use a very firm regular tofu, you'll need to add a little liquid during the pureeing stage. Soft tofu probably won't need any further liquid addition.
Spinach Pasta Sauce
10 oz. spinach (fresh or frozen)
6-8 cloves garlic (yes!! 6-8 is right!!
I use either 6 very large ones, or 8 small ones)
3/4 tsp dried basil or 3-4 Tbsp. fresh
12 oz. tofu
1/4 cup tahini
3/4 - 1 tsp. salt
Put the spinach, basil, and whole, peeled garlic cloves in a pot and cook till spinach is cooked (if fresh) or till hot (if frozen).
In food processor, put the tofu, dried basil (if using fresh, add with the spinach ... later), tahini and salt. After the spinach has finished cooking, find the garlic cloves from the spinach pot and add them in to the food processor. Process till very smooth and very well mixed. If your tofu is very firm, add a little liquid ... the spinach cooking liquid works fine. You want the consistency to be like pudding.
If using frozen spinach, squeeze alot of the moisture out by pressing against the side of the pot. By hand (or VERY GENTLY with the food processor) add the cooked spinach to the tofu mixture (and the basil if using fresh). If you use the food processor to blend this use only 2 or 3 one-second pulses. You want the mixture to have alot of texture .... be sure you don't puree or you'll end up with spinach baby food!!
Heat the finished sauce VERY gently to bring to serving temperature (doing this in a microwave on very low power works well).
Top hot pasta with this ... a little goes a long way! I usually drizzle hot pasta with a tablespoon or so of olive oil, mix this well on the plate, and then top the pasta pile with a dollop of this sauce.
Top with some of Bryanna's almond parmesan and serve!!
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Dori
320 posts
Mar 10, 2006
8:17 AM
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Vary garlicy! Looks good. Is that a red sauce under your noodles or just the color of your plate.
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"To cook is to create. And to create well...is an act of integrity, and faith." - author unknown
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Brenda W.
59 posts
Mar 10, 2006
8:59 AM
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Yes, you definitely must not be afraid of either garlic or green, because this dish is very much both!!
That is just the color of my plate under the noodles!! No red in this (which is what makes it such a nice change for pasta!)
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