Ingredients
- 12 ounces linguine or other pasta
- 12 ounces silken tofu
- 1/2 cup fresh lemon juice + zest from 1 large lemon
- 1 teaspoon salt
- 1/4 teaspoon red chili flakes
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 15 ounce can white beans drained and rinsed, optional
- 2 cups baby spinach optional
- 1/2 cup shredded vegan parmesan optional
Directions
- Boil the pasta according to package instructions, then drain and set aside.
- While the pasta cooks, drain any excess water from the tofu package and add it to a blender along with the lemon juice + zest, beans, salt and red chili flakes. Blend until smooth. Set aside.
- In a large skillet (or the same pot you boiled the pasta in), warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
- Pour the creamy sauce from the blender into the pan with the garlic and stir.
- Add the cooked and drained pasta and stir to coat in the lemon sauce. Turn the heat to medium-low and warm.
- If desired, stir in the baby spinach until the spinach wilts. You can also stir in some vegan parmesan until it melts as well.
- Serve.