Mafalde with Creamy Spinach Sauce

posted in: Main Dishes, Pizza-Pasta, Recipes | 7
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I wasn’t going to post this recipe yet. Yeah, I was going to hold out on y’all. I have promised Ruth I’d host a Presto Pasta Nights in January, and I wanted to have something creative to offer to the event myself that week. However, this was just too good not to share right away.At the grocery store I’ve been walking past packages of an adorable pasta called mafalde and dreaming of the perfect sauce for it. As you can see, it’s shaped like skinny lasagna noodles. The skinniness means more edges and thus more delicious ruffles to hold the sauce. This is a pasta that holds up to a thick, chunky sauce well. Browsing a recipe website for something new I came across a spinach and ricotta sauce for spaghetti and I knew just what to make for my mafalde creation.

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.

Serves 4

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7 Responses

  1. wow, that looks soooooooooooooooooo delicious.

  2. Oh Ive seen that too, I love all these new shapes and sizes because it gives dishes great personalty..lovely recipe

  3. That’s a beauty of a dish, Claire. I love those funky-shaped pastas.

  4. Now I’ve got to find me some of those cute noodles and whip up a creamy spinach sauce. It looks delicious.

  5. Your food combinations here really sound delicious, I’m sure it would be a hit at my house. Miriam@Meatless Meals For Meat Eaters

  6. I really like the sauce on this one. Thanks for sharing

  7. My hand! This was really tasty.

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