I started with the cashew ricotta from Veganomicon. Then I reduced the tofu and added spinach. Finally, I changed up the spices and added more garlic, because I think spinach is good with lots of garlic.
This looks like a hot mess on a plate, but then it rolls up beautifully and tastes like a lasagna you spent hours on. Tyler (he of the hand holding the fork in the top photo) said it tastes like it’s really unhealthy. I’m going to take that as a compliment.
This week, Presto Pasta Nights is being hosted by Kirsten of From Kirsten’s Kitchen To Yours. Be sure to check over there on Friday to see what pasta dishes everyone came up with this week.
Update 12/16/2010: I just read over this and realized I forgot the instructions. They’ve now been added. I guess I was pretty excited to post this!Mafalde with Creamy Spinach Sauce
1 10-ounce box frozen spinach, thawed and squeezed dry
1/2 cup raw cashews
10 ounces tofu – 1 1/2 cups crumbled
2 tablespoons olive oil
1/4 cup fresh lemon juice – from 2-3 lemons
3 cloves garlic, minced
1 1/2 teaspoons salt
3/4 teaspoon oregano
3/4 teaspoon basil
1/4 teaspoon thyme
12 ounces mafalde, cooked according to package directions, about 8 minutes
Grind cashews in food processor. Add tofu, olive oil, garlic, salt and spices to cashews and puree.
Combine cashew-tofu mixture with spinach in a medium saucepan and heat over low while pasta cooks. Drain pasta and stir in sauce.