Vegan Spanakopita Pasta

Vegan Spanakopita Pasta is a delightful twist on the classic Greek dish, combining the rich flavors of spinach and herbs with al dente pasta. This hearty meal is both satisfying and nutritious, making it a perfect choice for any occasion.

Ingredients

• Pasta (e.g., penne or fusilli) - 200 grams
• Fresh spinach - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, finely chopped
• Nutritional yeast - 3 tablespoons
• Tofu (firm) - 150 grams, crumbled
• Dill (fresh or dried) - 1 tablespoon
• Lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Pine nuts - 2 tablespoons, toasted

Steps

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
3. Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
4. Stir in fresh spinach and cook until wilted, about 3-4 minutes.
5. In a mixing bowl, combine crumbled tofu, nutritional yeast, dill, lemon juice, salt, and black pepper. Mix well to create a creamy filling.
6. Add the tofu mixture to the spinach and onion in the skillet. Stir until well combined and heated through, about 2-3 minutes.
7. Add the cooked pasta to the skillet, along with reserved pasta water as needed to achieve desired creaminess. Toss everything together until evenly mixed.
8. Serve warm, garnished with toasted pine nuts.

Nutrition

• Calories: 400
• Protein: 18 g
• Carbs: 56 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from spinach, promoting overall health.
• High in plant-based protein from tofu, supporting muscle health.

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