Creamy Spinach Basil Pasta

Ingredients

• 210 g (7.5 oz) lentil rigatoni or other high-protein pasta
• 1 tbsp sea salt, for pasta water
• 100 g (about 3.5 cups, packed) fresh baby spinach
• 1 cup, packed (approx. 20 g) fresh basil leaves
• 200 g (7 oz) firm tofu, drained and pressed
• 4 tbsp nutritional yeast
• 15 g (0.5 oz) raw sunflower seeds
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 2 tbsp hemp seeds
• 1/4 tsp red pepper flakes, or to taste
• 1 tsp extra virgin olive oil, for drizzling

Instructions

1. 1

   Bring a large pot of water to a boil. Add 1 tbsp of sea salt, then add the lentil rigatoni and cook according to package directions, typically 8-10 minutes for al dente. Before draining, reserve about 1 cup of the starchy pasta water.

2. 2

   While the pasta is cooking, add the baby spinach, fresh basil, drained tofu, nutritional yeast, sunflower seeds, 1 tbsp olive oil, and 1/2 tsp salt to a high-speed blender.

3. 3

   Add 1/2 cup (about one ladle) of the reserved hot pasta water to the blender. Blending with hot water helps wilt the spinach and create a smoother sauce.

4. 4

   Blend on high for 60-90 seconds, or until the sauce is completely smooth and creamy. Scrape down the sides as needed.

5. 5

   Drain the cooked pasta and return it to the warm pot. Pour the blended spinach sauce over the pasta.

6. 6

   Stir well to coat all the pasta evenly. If the sauce seems too thick, add more of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.

7. 7

   Divide the pasta between two bowls. Serve immediately, topped with hemp seeds, a pinch of red pepper flakes, and a final drizzle of extra virgin olive oil.