Creamy Spinach Vegan Pasta

This recipe is very tasty. The tofu and soy milk mixture is very tasty! You can use frozen, or canned spinach. If you decide to use fresh spinach, I recommend blanching first. The almonds are optional, but really add a nice flavor to the sauce.











Ingredients

Servings: 6

• 1 16oz. Box of Shell Pasta, Cooked and Drained
• 1 Cup Cooked & Well Drained Frozen Spinach
• 1/2 Cup Blanched Slivered Almonds
• 1/2 Cup Drained & Pressed Firm Tofu
• 1/2 Cup Soy Milk
• 1 Tablespoon Lemon Juice
• 1 Teaspoon Red Wine Vinegar
• 1/2 Tablespoon Canola Oil
• 1 Teaspoon Onion Powder
• 1/2 Teaspoon Salt
• Pepper to taste

In a blender put the almonds, tofu, soy milk, lemon juice, vinegar, canola oil, salt, onion powder and blend until completely smooth.

Mix creamy mixture with the spinach and noodles, sprinkle with pepper and serve.


Total Calories: about 350 per heaping cup Total Fat: about 7 grams per heaping cup