Vegan Mushroom & Spinach Pasta
A delicious easy to make vegan pasta. Ideal week night supper dish for two.
Description
A delicious easy to make vegan pasta. Ideal week night supper dish for two.
Ingredients
- 150 grams wholewheat tagliatelle
- olive oil (for frying)
- 1 large leek (thinly sliced)
- 200 grams baby leaf spinach
- 200 grams mushrooms (thickly sliced)
- 2 garlic cloves (crushed)
- 150 grams tofu
- 1 tablespoon light soy sauce
- salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
Serving Size 1
Servings 2
- 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.
mushrooms, pasta, spinach