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  1. Boil the pasta as described on the packaging. Heat a handful of spinach on the pan for 2 minutes until it shrinks in size then remove. Add one tablespoon of olive oil, and one tablespoon of flour, and a pinch of salt to the pan, mix until a paste forms. Add 2/3 cup (150ml) soy milk slowly on the heat and stir until thickened, then add 1/4 cup (200ml) of nutritional yeast then stir for a few seconds. Add your desired amount of firm tofu cubes, cooked spinach, and drained pasta, mix to combine, and serve (optionally add chilli powder).

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