Spaghetti in a creamy dairy free parmesan sauce. Would you guess there’s tofu in there? Silken tofu is a wonderful substitute for cream, simply blend one block with 200ml of unsweetened plant milk with a blender or food processor. Use in pasta sauces, curry sauce, soups or stews. It will keep in the fridge for up to five days in an airtight container.
Yield; Two servings (422kcal per serving) Cook time; Fifteen minutes
You’ll need;
- Two tablespoons of non-dairy margarine
- One clove of garlic, minced
- 150g/5oz (dry weight) of spaghetti
- 100ml hot vegetable stock
- 100ml tofu cream (see above)
- 25g/0.9oz grated non-dairy parmesan
- One teaspoon of dried parsley
Method;
- Put the margarine and garlic in a cold frying pan, then turn the heat onto low. This will infuse the margarine with a garlic flavour. Leave the margarine and garlic to infuse and move onto boiling the spaghetti
- Cook the spaghetti as per the instructions on the packet. Once cooked drain well then add into the frying pan
- Evenly pour the stock and cream over the spaghetti, then scatter over the parmesan and parsley. Increase the heat to medium and leave untouched for the cheese to melt, this will take a couple of minutes
- Once the cheese has melted give everything a good stir to fully combine everything. Serve immediately
Bethany's Vegan Kitchen 