Creamy veggie pasta

½ 1 cup pasta water

2 cups spinach

½ cup unsweetened oat milk

½ lemon juice

1 can white beans rinsed drained

½ tsp paprika

1 tbsp avocado oil

½ yellow onion

1 block silken tofu

1 red bell pepper diced

salt pepper

1 cup frozen peas

1 ½ cups marinara

1 zucchini chopped

3 garlic cloves minced

½ red onion

½ cup veggie broth

3 tbsp nutritional yeast

1 package of pasta

Step 1

To a large pot over medium heat, add the avocado oil, onions, salt + pepper and sauté until soft and slightly golden. add in the garlic and let cook for 2 minutes. add the zucchini and red bell pepper and cook until the veggies have softened.

Step 2

While the veggies are cooking, make the sauce by adding the silken tofu, white beans, marinara, veggie broth, oat milk, nutritional yeast and paprika to a high speed blender until well blended.

Step 3

Once the veggies are soft, pour the sauce over the veggies and let simmer for about 15 minutes.

Step 4

While the sauce is simmering, make the pasta according to package instructions.

Step 5

Once the pasta is done, save 1 cup of pasta water and drain the rest. pour the pasta into the sauce and stir well to combine, adding pasta water as needed to make sure it doesn’t get too thick. next, stir in the spinach and let simmer for about 5 minutes. finally, add in the fresh lemon juice + stir to combine.