Ingredients
Pasta and Broth
- 1 pound medium shells or another short pasta
- 4 cups broth (vegan chicken broth recommended)
Sauce
- 1 14-ounce block firm tofu, drained & pressed
- 4 cloves garlic, peeled
- 1/4 cup olive oil
- 1 cup unsweetened non-dairy milk
- 1 cup shredded vegan mozzarella (Trader Joe’s suggested)
- 1 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
Other Ingredients
- 8 ounces frozen spinach, thawed & drained
- Zest and juice of 1 lemon
- 2 tablespoons fresh basil, chopped
Instructions
- Cook Pasta: Add the pasta and broth to a large stock pot and bring it to a boil over medium-high heat. Boil for about 8 minutes, stirring frequently to prevent sticking.
- Prepare Tofu Sauce: While the pasta cooks, add the firm tofu, peeled garlic cloves, and olive oil to a food processor or blender. Blend until you get a smooth, creamy mixture.
- Combine Ingredients: Without draining the pasta, add the tofu sauce, unsweetened non-dairy milk, shredded vegan mozzarella, onion powder, dried parsley, smoked paprika, and drained spinach into the pot with the pasta. Stir continuously for about 5 minutes until the pasta is fully cooked and the sauce thickens nicely.
- Finish and Season: Add the lemon zest, lemon juice, and chopped fresh basil to the pot. Stir well to incorporate all flavors. Taste and adjust salt and pepper as needed.
- Serve: Serve the creamy spinach tofu shells warm, garnished with extra freshly cracked pepper if desired.
Notes
- Do not drain the pasta after boiling; the starchy cooking liquid helps thicken the sauce.
- Press the tofu well to remove excess water for a creamier sauce.
- Frozen spinach must be fully thawed and well drained to prevent watery sauce.
- Feel free to use any short pasta shape if shells are unavailable.
- This dish is naturally vegan when using vegan broth and cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan American
- Diet: Vegan
