Ingredients
- 16 ounces pasta *
- 2 cups spinach
- 1/2 cup peas
- 1 cup parsley
- 1 cup basil leaves
- 1 serrano chili pepper
- 12 ounces silken tofu
- 1/4-1/2 cup pasta water
- 2 tablespoons nutritional yeast
- 2 tablespoons tahini
- 1 teaspoon salt
- juice of half lemon
- zest of half lemon
- drizzle of olive oil
Instructions
1. Cook pasta according to package instructions.
2. Add the remaining ingredients to blender and blend until smooth.
3. Pour sauce over cooked pasta and add in extra pasta water if too thick
4. To serve, drizzle olive oil, salt, & pepper off top for garnish.
5. Say a prayer of gratitude, serve with love, and eat with joy ❤️
For extra creaminess: Blend in 1–2 tablespoons of pasta cooking water for a silky, restaurant-style sauce that clings beautifully to the pasta.
For extra protein:
- Use a high-protein pasta – lentil, chickpea, or edamame pasta already doubles the protein compared to wheat.
- Add hemp seeds – stir 2–3 tbsp into the sauce or sprinkle on top; they blend right in and add creaminess.
- Blend in peas or edamame – ½ cup gives a protein and fiber boost without changing the flavor much.
- Top with crispy tofu or tempeh – pan-sear or air-fry cubes for a hearty, satisfying texture.
Velvety Green Pasta
Reviews
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About Radhi
Radhi Devlukia is a New York Times Bestselling Author, Podcast Host, plant-based cook and co-founder of the adaptogenic tea brand, Juni. With her background as a dietitian and nutritionist and her studies in Ayurveda, Radhi shares everything from her recipes, health tips, wellness videos, natural skincare and beauty and how to live a conscious lifestyle.