Creamy tagliatelle with spinach & petit pois
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp olive oil
- 1 red onion, roughly chopped
- 6 garlic cloves, finely chopped
- 320g frozen spinach, defrosted, cooked according to pack instructions and drained well
- 2 tbsp nutritional yeast, plus extra to serve
- 1 lemon, zested and juiced
- 300g silken tofu, drained well
- 320g frozen petit pois
- 250g tagliatelle
- 25g shelled pistachios, roughly chopped
Method
- STEP 1
Heat the oil in a frying pan over a medium heat and fry the onion with a pinch of salt. When it's soft and just starting to brown, after around 5-6 mins, add the garlic and fry for 1-2 mins until golden and fragrant.
- STEP 2
Tip the cooked onions and garlic into a food processor with the spinach, nutritional yeast, lemon juice, a pinch of salt and freshly ground black pepper, and the tofu. Blend until you have a smooth paste.
- STEP 3
Cook the tagliatelle in a large pan of boiling water following pack instructions, then drain and reserve a mugful of the cooking water.
- STEP 4
Pour the blended sauce back into the frying pan and heat over a medium heat. Stir in around 200ml of the pasta cooking water to reach your desired consistency of sauce. Stir and bring to a gentle bubble for 1-2 mins until combined. Add the frozen peas and cook in the sauce for for 2-3 mins until tender. Stir the cooked pasta into the sauce. Scatter over the chopped pistachios, lemon zest and some nutritional yeast to serve.
