Joy’s creamy green pasta

• portioner: 4 servings
• aktiv tid: 5 minutes
• total tid: 25 minutes

Ingredienser

240g baby spinach washed

40g basil leaves and tender stems chopped

15g flat-leaf parsley leaves and tender stalks chopped

300g packet silken tofu drained

20g nutritional yeast

1tsp white miso

1 lemon zest finely grated, and juiced, to get 1½ tbsp

Fine sea salt

Extra-virgin olive oil

320g rigatoni

50g pitted kalamata olives finely chopped

Vejledning

You’ll need a blender for this.

Put a wide frying or saute pan for which you have a lid on a medium heat and, once it’s hot, add the washed spinach and pop on the lid. Leave for three minutes, stirring every now and then, until wilted, then drain and squeeze out the excess water from the leaves. Keep the pan to one side for later.

Put the spinach in a blender with the basil, parsley, silken tofu, nutritional yeast, miso, lemon juice, a teaspoon and a quarter of salt and four tablespoons of oil, then blitz smooth.

Bring two litres of water to a boil in a large saucepan, add two teaspoons of salt and cook the pasta according to the packet instructions.

While the pasta is cooking, put the chopped olives in a small bowl with four tablespoons of olive oil and the lemon zest, then stir to combine.

Near the end of the cooking time, scoop out a large mugful of the starchy cooking water, then drain the pasta and drizzle with a little oil.

Put the pasta back in the empty pan on a medium heat, add the green sauce and about 100ml of the pasta cooking water, and cook, stirring, for three minutes.

Take off the heat, distribute between four shallow bowls, spoon a quarter of the kalamata oil over each one and serve.