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Creamy Basil Pasta

Tajda Ferko

Manchester, England




12 oz silken tofu 1 cup fresh basil 2 cups fresh spinach 2 tbsp nutritional yeast 1⁄2 cup roasted pine nuts 1⁄2 cup salad cress ̈Water or unsweetened almond milk

(optional) Seasoning: garlic, salt, black pepper, paprika ̈7 oz whole-grain spaghetti


  • Press out all the water from the tofu and crumble it up.

  • Heat up a nonstick pan. Add tofu. Mix and add seasoning—garlic, salt, black pepper and paprika.

  • Keep stirring until all water evaporates (roughly 4 minutes).

  • Transfer tofu to high-powered blender or food processor.

  • Add basil, spinach and nutritional yeast.

  • Pulse until smooth, scraping off the sides if needed.

  • If mixture is too thin and runny, add to the pan and heat up until more water evaporates.

  • Roast a handful of pine nuts in a nonstick pan.

  • In the meantime, cook your whole-grain spaghetti.

  • When your pasta is cooked, add the smooth sauce and stir well.

  • Serve with pine nuts and a handful of salad cress.

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