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Ingredients (serves 4-6)
75
ml olive oil
2 cloves garlic
½ kg fresh spinach (or 300
gr packet of frozen spinach)
¼ gr tofu
2 tbs fresh chopped basil
2 medium onions
¼ kg mushrooms
¼ kg wholewheat tagliatelle
Put 2 tbs oil in a large
saucepan over a low heat.
Skin and crush the garlic
and add it to the pan.
Wash and add the spinach.
Increase the heat a little and cook till soft (only a few minutes if
fresh; about 10 minutes if frozen).
Transfer the cooked spinach
to a blender, crumble in the tofu, add the basil and blend to a
smooth paste (a little water might be needed). Set aside.
Put the remaining oil in a
prying pan over low heat.
Skin and finely chop the
onions, add them to the pan and saute’ till transparent. Don’t let
them brown.
Wash and finely chop the
mushrooms, add them to the pan and saute’ till tender (about 10-15
minutes).
Meanwhile, add a teaspoonful
of salt to a large pan of water, bring quickly to the boil, add the
tagliatelle and simmer until cooked. Remove from the heat and
drain.
Now add the spinach sauce
and the cooked onions and muchrooms to the saucepan with the
tagliatelle and mix well by turning with a large spoon. Season with
salt and pepper to taste.
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