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alt=a bowl with spaghetti with in light cream sauce with mushrooms, spinach, and roasted pine nuts."
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Creamy Spaghetti Sauce With Mushrooms, Pine Nuts, and Spinach

A quick recipe for those busy midweek evenings.
Servings 2 people
Author Dea Zoffmann

Ingredients

  • 125 grams (4.5 oz) silken tofu
  • 1/4 cup (60 ml) unsweetened almond milk
  • 3 tablespoons nutritional yeast
  • 1 teaspoon miso paste
  • 1/4 teaspoon ground nutmeg
  • Salt & pepper to taste
  • A handful pine nuts
  • A little extra virgin olive oil or vegetable stock for sautéing
  • 200 grams (7 oz) mushrooms of your choice I usually use a mix of button and shiitake mushrooms
  • A couple of handfuls fresh spinach or other greens of your choice Chop the leaves if they are big.
  • Whole wheat spaghetti or pasta of your choice for 2 people

Instructions

  • Blend the tofu, soy milk, yeast, miso paste, salt, pepper and nutmeg in a blender. Set aside.
  • Toast the pine nuts in a dry frying pan until golden brown. Set aside.
  • In the same frying pan, heat a bit of extra virgin olive oil or vegetable stock and sauté the mushrooms for a few minutes until browned a bit. Season to taste with salt and pepper and set aside.
  • Cook the pasta in lightly salted water according to instructions on the package. Drain well and mix with the sauce, mushrooms and pine nuts. Mix well and then throw in the spinach leaves. If the leaves are big, roughly tear them up before adding to the pasta. Toss to mix and serve immediately.