This vibrant green pasta is creamy, comforting, and full of brain- and mood-supporting nutrients. Whole-grain pasta gives slow-release energy, while leafy greens pack folate, antioxidants, magnesium, and calcium for a happy nervous system. Silken tofu adds protein for satiety and extra magnesium, nutritional yeast brings B-vitamins, lemon juice brightens and boosts mineral absorption, and olive oil wraps it all up with satisfying, healthy fats.
Method
- Bring a pot of salted water to a boil and cook the pasta according to package instructions.
- While the pasta cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 2–3 minutes until softened.
- Add the leafy greens and sprinkle with the salt. Cover and cook until wilted (2–3 minutes for spinach and rucola; longer for sturdier greens).
- Transfer the cooked onion and greens to a blender. Add the remaining olive oil, tofu, lemon juice, nutritional yeast, garlic powder, pepper, and hot water. Blend until smooth and creamy.
- Taste and adjust seasoning (lemon, salt, pepper) if needed.
- Drain the pasta and return it to the pan. Stir through the green sauce until evenly coated.
- Serve immediately with desired toppings.
Notes & Tips
- This recipe is a flexible base—swap greens, vegetables, or herbs such as parsley, dill, or basil. Add nutrient-dense peas or edamame for extra protein and fibre (adjust water ratio accordingly!)
- Experiment with other sources of plant-based protein to replace tofu, like cooked white beans or even soaked cashews for a similarly creamy, nutrient-dense sauce.
Using calcium-set tofu and fortified nutritional yeast further boosts calcium intake.
Allergens (EU)
Gluten (whole-grain pasta); Soy (tofu).
