Ingredients
The following ingredients have 6 Servings
- 1½ teaspoons olive oil
- ½ cup shallots, diced
- 1 (15-ounce) block extra-firm tofu, drained
- 2 cups vegan sour cream
- 2 tablespoons lemon juice
- ½ teaspoon garlic powder
- 2 teaspoons sea salt
- 1½ teaspoons ground black pepper
- 1 pound wide fusilli pasta, cooked according to package directions
- ½ cup reserved pasta-cooking water
- 1 (9-ounce) package frozen chopped spinach, thawed and drained well
Instruction
- 1. Preheat oven to 350 degrees.
- 2. Into a medium-sized skillet, heat oil over medium-high heat. Add shallots and cook 3 minutes, stirring occasionally, until softened and lightly caramelized.
- 3. Into a food processor, add shallots, tofu, sour cream, juice, powder, salt, and pepper. Blend on high until combined and consistency is smooth.
- 4. Add the mixture to cooked fusilli pasta and toss well to coat. Stir in reserved pasta-cooking water and spinach.
- 5. Onto a prepared 9” x 13” baking dish, add noodles in an even layer. Bake uncovered for 30 minutes. Serve warm or at room temperature.
