Creamy Shell Pasta With Spinach
This recipe was inspired by the manicotti stuffed with cheese and spinach. The difference is this dish is quicker and less cumbersome and of course vegan. I hate trying to get the cream inside the manicotti noodle. I guarantee if you work really fast this dish will be finished and on the table in less than 15 minutes.
Servings:6. Per Serving (1 Heaping Cup): 385 Calories, 8.50g Fat, 64g Carbohydrates, 15g Protein, 4g Fiber, 2.50g Sugar.
- 1 16oz. Box of Shell Pasta, Cooked and Drained
- 1 Cup Cooked & Well Drained Frozen Spinach
- 1/2 Cup Blanched Slivered Almonds
- 1/2 Cup Drained & Pressed Firm Tofu
- 1/2 Cup Soy Milk
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Red Wine Vinegar
- 1/2 Tablespoon Canola Oil
- 1 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- Pepper to taste
In a blender put the almonds, tofu, soy milk, lemon juice, vinegar, canola oil, salt, onion powder and blend until completely smooth.
Mix creamy mixture with the spinach and noodles, sprinkle with pepper and serve.
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