Photography: Andrew Lehmann
Creamy spinach pasta bake
By Suzanne Gibbs
Creamy spinach pasta bake
INGREDIENTS
375g small shell pasta
2 x 300g packets silken firm tofu, drained
2 x 250g packets frozen spinach, thawed, drained
1 large garlic clove, crushed
1 tablespoon extra virgin olive oil
½ cup (60g) grated Mainland Extra Tasty Cheese
salad, to serve
$2.90 per serve
kJ 2130, fat 13g, sat fat 4g.
METHOD
1. Cook shell pasta in a large saucepan of boiling, salted water according to packet directions. Drain.
2. Meanwhile, process tofu, spinach, garlic and oil in a food processor until fairly smooth. Season to taste. Stir spinach mixture through cooked pasta and cook on low heat for 2-3 minutes, until heated through.
3. Spoon into an 8-cup heatproof dish and scatter with grated cheese. Place under a preheated grill for 5 minutes, until cheese is melted and golden. Serve with salad.
Tip: you can also add crispy pancetta or prosciutto, if you like.
Tip: try adding a little wholegrain mustard to the spinach mixture.
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