Wednesday, 20 August 2014

Silken Tofu & Spinach Pasta Bake

Ingredients
  • 375g spiral buckwheat pasta
  • 2 x 300g packets silken tofu
  • 2 x 250g packets frozen spinach, thawed & drained (squeeze all the moisture out by hand)
  • 1 heaped tbsp minced garlic
  • 1 tbsp olive oil 
  • ½ cup grated tasty cheese
  • Small quantity ground or grated parmesan
Method
  1. Preheat oven to 200 C
  2. Cook pasta according to directions on pack (usually about 7 minutes in boiling water), pour into strainer/colander and set aside
  3. In a food processor, add tofu, spinach, garlic and oil. season to taste and process until evenly combined
  4. Spray an oblong casserole dish with oil and mix all ingredients evenly together in the dish
  5. Sprinkle cheese uniformly over the top--dust with parmesan 
  6. Bake in oven until browned--about 30 minutes. Serve with salad.

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