Creamy Silken Tofu Pasta

📝 Ingredients

• 360 g whole wheat pasta (penne or fusilli)
• 2 packs silken tofu (600 g)
• 400 g button mushrooms
• 250 g baby spinach
• 3 garlic cloves
• 60 g grated Parmesan (50 g for the sauce, 10 g to serve)
• ½ lemon (juice and zest)
• 2 tbsp olive oil
• Nutmeg, salt, black pepper

🍴 Utensils

• Large saucepan
• Large frying pan
• Stick blender or blender
• Colander
• Fine grater

📖 Steps

1. Bring a large pot of salted water to the boil. Meanwhile, clean the mushrooms with damp kitchen paper, without rinsing them under the tap (they would turn spongy), then slice them 5 mm thick.
2. Heat 1 tbsp oil in the large frying pan over high heat. Spread the mushrooms in a single layer and let them brown for 3 min without stirring, then cook for another 4 to 5 min, stirring, until their liquid has evaporated and they are nicely golden.
3. Add 1 chopped garlic clove and stir for 30 s, then the spinach a handful at a time: it wilts in 1 to 2 min. Season lightly with salt, add pepper and set aside off the heat. Zest the half lemon before squeezing it.
4. Drain the silken tofu and blend it for 1 min with the remaining 2 garlic cloves, 50 g Parmesan, the lemon juice, 1 tbsp oil, a pinch of nutmeg, salt and pepper, in a blender or a tall container, until completely smooth.
5. Cook the pasta in the boiling water according to the packet instructions, tasting 1 min before the end to keep it al dente. Before draining, scoop out a small bowl of cooking water: its starch will help the sauce coat the pasta.
6. Return the drained pasta to the pot over low heat and pour in the tofu sauce. Stir for 1 to 2 min just to warm it through, without letting it boil, or it may turn grainy. Loosen with the cooking water, a spoonful at a time.
7. Add the mushrooms and spinach, mix gently and adjust the seasoning. Serve straight away, sprinkling each plate with the rest of the Parmesan, the lemon zest and a twist of black pepper.