A delicious easy to make vegan pasta. Ideal week night supper dish for two.
Vegan Mushroom & Spinach Pasta
DescriptionA delicious easy to make vegan pasta. Ideal week night supper dish for two.
Cook the pasta in a large saucepan of boiling salted water for 10 minutes, or according to the packet instructions. Drain the pasta, reserving some of the cooking water.
Meanwhile, heat a splash of olive oil in a large frying pan over a medium heat and fry the leeks gently for 5 minutes, until soft. Put into a bowl and set aside.
Add a little more oil to the pan, increase the heat, then add the spinach and cook for a minute or 2, until wilted. Place the spinach onto a plate that has been lined with kitchen paper, cover with more kitchen paper and squeeze out the excess moisture.
Heat some more oil in the frying pan, add the mushrooms and fry over a high heat until soft and caramelised. Add the garlic, fry for a couple of minutes, then return the leeks and spinach to the pan.
Put the tofu and soy sauce in a tall jug and add 3 tablespoons of the reserved pasta water. Use a stick blender to blend to a smooth sauce, then pour into the pan with the mushroom mixture.
Add the cooked pasta to the pan and mix everything together. Season to taste with salt and pepper, then serve.
Serving Size 1
- Amount Per Serving
- Calories 743kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Sodium 1200mg50%
- Total Carbohydrate 53g18%
- Dietary Fiber 12g48%
- Sugars 7g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.