Lynn D Cornell
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Food and Recipes

Creamy Lemon, Leek & Spinach Pasta with Silken Tofu

Serves 2 generously

Ingredients

  • 8 oz (225 g) fettuccine, linguine, or other pasta

  • 1–2 tbsp olive oil

  • 1 medium leek, white and light green parts only, thinly sliced and well washed

  • 2 cloves garlic, minced (or 1 large clove if you prefer a milder garlic flavor)

  • 1 package (300–350 g) silken tofu

  • 2–3 tbsp nutritional yeast

  • Juice of ½ lemon (plus more to taste)

  • Zest of 1 lemon

  • 1 tsp Dijon mustard (optional, but recommended)

  • ½ tsp kosher salt (or to taste)

  • Freshly ground black pepper

  • 4–5 oz (120–150 g) fresh spinach

  • ½ cup reserved pasta cooking water (approximately)

  • ½ cup loosely packed fresh basil, chopped

  • Red pepper flakes (optional)

Instructions

  1. Cook the pasta.
    Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Before draining, reserve about 1 cup of the cooking water.

  2. Make the sauce.
    In a blender, combine:

    • silken tofu

    • nutritional yeast

    • lemon juice

    • lemon zest

    • Dijon (if using)

    • salt

    • several grinds of black pepper

    • 2–4 tablespoons pasta water

  3. Blend until completely smooth. Add a little more pasta water if needed; the sauce should be pourable but still thick.

  4. Cook the vegetables.
    Heat the olive oil over medium-low heat.
    Add the sliced leeks with a pinch of salt and cook gently for about 8–10 minutes, stirring occasionally, until very soft and sweet but not browned.
    Stir in the garlic and cook for about 30 seconds.

  5. Wilt the spinach.
    In a metal or glass bowl, add boiling water to the chopped spinach, let sit until wilted, and then drain.

  6. Finish the pasta.
    Add the drained pasta to the pan.
    Pour in the tofu sauce and toss gently over low heat, adding reserved pasta water a little at a time until the sauce lightly coats every strand. Avoid boiling the sauce; gentle heat keeps it smooth.

  7. Finish.
    Remove from the heat.
    Fold in most of the chopped basil, reserving a little for garnish.
    Taste and adjust with more lemon juice, salt, and freshly ground black pepper.
    Serve with the remaining basil scattered over the top and, if you like, a pinch of red pepper flakes.

Variations

  • Add browned cubes of medium-firm tofu for extra texture and protein.

  • Stir in cannellini beans or peas for a heartier meal.

  • Toasted walnuts or pine nuts make an excellent crunchy garnish.

  • A drizzle of good extra-virgin olive oil just before serving adds richness

Lynn Cornell