Green Pasta with Spinach and Swiss Chard
This green pasta is an excellent way to get your daily dose of greens. Spinach and Swiss chard are blended with silken tofu to achieve a rich and velvety sauce that your whole family will enjoy!
Servings: 6
Calories: 391kcal
Equipment
Ingredients
- 10 ounce leaf spinach
- 1 bunch Swiss Chard about 3 cups chopped
- 3 cloves garlic
- 2 tablespoon extra virgin olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ⅓ cup nutritional yeast
- 2 tablespoon fresh lemon juice
- 14 ounces silken tofu
- 16 ounces rigatoni pasta or other pasta of choice
Instructions
- Wash the Swiss chard well, remove the stems, and roughly chop.
- Bring a large pot of water to a boil, adding a healthy spoonful of salt. Add the pasta and cook according to package directions for al dente. Reserve 1 cup of pasta water before draining.
- Add the spinach, Swiss chard, garlic, sea salt, pepper, nutritional yeast, lemon juice, tofu, and reserved pasta water to a blender. Blend until smooth.
- Pour the sauce into a large saucepan and bring to a simmer for 5 minutes, stirring consistently. Remove from the heat.
- Add the cooked pasta to the pot with the sauce and gently fold together. Serve with a sprinkle of vegan parmesan.
Video
Notes
- If you prefer, you can cook the greens in water and then transfer them to an ice bath. Be sure to wring them out of any extra water. Then add to the blender.
- Another option is to saute the minced garlic in a saucepan before adding the cloves to the blender.
- For some added spice, sprinkle with red pepper flakes.
- Use your favorite pasta, including gluten-free varieties.
- Store in an airtight container in the fridge for up to 3 days.
- Freeze for up to 2 months.
Nutrition
Calories: 391kcal | Carbohydrates: 64g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 346mg | Potassium: 802mg | Fiber: 5g | Sugar: 4g | Vitamin A: 7489IU | Vitamin C: 31mg | Calcium: 112mg | Iron: 4mg