Creamy Spinach Tofu Shells
This Creamy Spinach Tofu Shells recipe is a comforting vegan pasta that sneaks in protein & veggies. Made in one pot for easy clean up!
Equipment
Ingredients
- 1 pound medium shells or another short pasta
- 4 cups broth I used vegan chicken broth
- 1 14-ounce block firm tofu drained & pressed
- 4 cloves garlic peeled
- 1/4 cup olive oil
- 1 cup non-dairy milk unsweetened
- 1 cup shredded vegan mozzarella I used Trader Joe's
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- salt & pepper to taste
- 8 ounces frozen spinach thawed & drained
- 1 lemon zest & juice
- 2 tablespoons fresh basil chopped
Instructions
- Add the pasta and broth to a stock pot and bring to a boil. Boil for 8 minutes, stirring frequently.
- Meanwhile, add the tofu, garlic & olive oil to a food processor or blender and blend until smooth.
- Don't drain the pasta! Add the tofu, milk, mozzarella, dry seasonings and spinach to the pot with the pasta. Continue to stir, stir, stir for 5-ish minutes, or until the pasta is cooked through and the sauce has thickened up.
- Add the lemon juice, lemon zest & basil and give it another stir. Taste and adjust the salt & pepper as needed.
- Serve warm with extra pepper on top.
Video
Notes
- For leftovers: the sauce will thicken even more as it sits in the fridge. I like to add some more non-dairy milk when reheating to loosen it up.
- You could also swap the frozen spinach with some chopped broccoli.
Nutrition
Calories: 389kcal | Carbohydrates: 51g | Protein: 16g | Fat: 15g