Baked spinach and pasta with a creamy garlic sauce
Category
Entrees - Maindishes
Sub
Category
Vegetarian
Servings
4
Preptime
20 min
Ingredients
1 bag of pasta (any kind you’d like; 14 oz)
1 bunch of spinach
1 block of silken tofu (12 oz)
1/4 c of oil (olive or canola work great)
1 tsp salt
flax meal (optional)
bread crumbs (optional)
Instructions
First off you must bake the garlic as this takes
much longer than everything else. peal all of the
cloves of the 2 heads of garlic and remove their
tough bottom tip.
bake them at 400F for 30 minutes loosely wrapped
in aluminum foil, they should be slightly
softened, light golden in color and much sweeter
and less pungent than raw garlic.
while that’s roasting you can prep everything
else. boil your pasta until soft, then strain.
wash the spinach well and remove the bottoms of
the stems. i kept cut my leaves pretty coarsely
because they will shrink a bit when baked, and i
like the long stringy pieces of spinach, but you
can chop them smaller if you’d like.
the last thing to prep is optional. i like to mix
even parts of flax meal and bread crumbs to
sprinkle over any baked pasta dish i make. it
gives it a nice hardy crunch on top. if you don’t
want to buy them, you can make bread crumbs or
flax meal at home just by pulsing stale bread or
flax seeds in the blender.
once the garlic is all done roasting, throw it in
a blender along with the block of tofu, oil and
salt. blend and you’ve got the simplest,
tastiest, creamiest sauce that’s perfect for any
pasta dish or even with cooked vegetables.
mix the pasta, spinach and garlic sauce all
together in a large bowl or pan.
then spoon out portions into small dishes for
individual servings, or you can put it all in a
casserole dish and bake it all together. sprinkle
with the flax meal/bread crumbs before popping it
in the oven at 350F for about 15 minutes, or until
the top is beginning to look crunchy and baked.
Originally Submitted
2/19/2012
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