This vegan Creamy mushroom pasta makes a healthy meal. Dr Rupy uses silken tofu to give the sauce a wonderful creaminess and extra protein.
- 150g/5½oz wholewheat tagliatelle
- olive oil, for frying
- 1 large leek, thinly sliced
- 200g/7oz baby leaf spinach
- 200g/7oz mushrooms, thickly sliced
- 2 garlic cloves, crushed
- 150g/5½oz silken tofu
- 1 tbsp light soy sauce
- salt and freshly ground black pepper
- Cook the pasta in a large saucepan of boiling salted water for 10 minutes, or according to the packet instructions. Drain the pasta, reserving some of the cooking water.
- Meanwhile, heat a splash of olive oil in a large frying pan over medium heat and fry the leeks gently for 5 minutes, until soft. Spoon into a bowl and set aside.
- Add a little more oil to the pan, increase the heat, then add the spinach and cook for a minute or 2, until wilted. Tip the spinach out onto a plate lined with kitchen paper, cover with more kitchen paper and squeeze out the excess moisture.
- Heat some more oil in the frying pan, add the mushrooms and fry over high heat until softened and caramelised. Add the garlic, fry for a couple of minutes, then return the leeks and spinach to the pan.
- Put the silken tofu and soy sauce in a tall jug and add 3 tablespoons of the reserved pasta water. Use a stick blender to blend to a smooth sauce, then pour into the pan with the mushroom mixture.
- Add the cooked pasta to the pan and toss everything together. Season to taste with salt and pepper, then serve.