Ingredients: Cream sauce: 12oz package of Mori Nu silken organic tofu (You have to used the shelf stable tofu of you will have that horrible taste if you use the refrigerated stuff) ⅓ cup oat milk (or any plant milk) Zest of 1 lemon 2 TBSP lemon juice 2 tsp sea salt Ground pepper, to taste 1 tsp thyme ⅛ tsp nutmeg
Pasta A few TBSP of water 1 bunch swiss chard, (we removed the stems and cut leaves into ribbons) 1 large onion (we sliced half of it thinly and diced the rest) 4 cloves garlic, minced or grated 8oz of pasta (that's 1/2 of a 16oz box)
Directions:
Cook the pasta to manufacturers instructions.
While pasta is cooking, make the cream sauce by adding all cream sauce ingredients to a blender and blending until smooth and creamy, about 1 minutes. Set aside until needed.
Once pasta is done, drain in colander but don't rinse. Let cool in sink. While that is happening, put the hot pan back on the cooktop and set to medium heat. Toss in a few TBSP of water and then the onion, and garlic. Sauté until softened for about 5 minutes. Add the cream sauce from the blender and sauté until the sauce starts bubbling. Let it cook for a few minutes until it is piping hot. Next add the cooked pasta and toss for a few minutes until well coated. Then add in the swiss chard leaves and toss again until the greens are wilted. Plate and serve. Top with vegan parmesan cheese or some basil and some fresh ground pepper. Makes 4 servings.
Link to where I make this video: https://youtu.be/NnF8yWtLl1U
