Nutrition balance score
Great
Glycemic Index
39
Low
Glycemic Load
24
High
Nutrition per serving
Calories471.7 kcal (24%)
Total Fat17.1 g (24%)
Carbs61.7 g (24%)
Sugars12.6 g (14%)
Protein30.5 g (61%)
Sodium914.9 mg (46%)
Fiber16.1 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
Instructions
Step 1
Bring a pot of salted water to boil and cook pasta as per packet instructions. Once cooked, drain and reserve 1 cup of the cooking water.
Step 2
Peel and finely chop onion, garlic and sage. Slice mushrooms approximately 1/2 cm thick; set aside.
Step 3
Heat oil in a pan over medium heat. Once hot, add onion and garlic, then sauté until golden; approximately 5-6 minutes.
Step 4
Add mushrooms and sage, then cook until tender; approximately 8-10 minutes.
Step 5
Place stock, tofu, miso paste, mustard, nutritional yeast and lemon juice in a blender, then blend until smooth and creamy.
Step 6
Return the drained pasta to the saucepan with mushrooms, add the spinach and stir in the sauce, along with approximately 1/2 cup of pasta water (add more water if the sauce is too thick), then season with salt and pepper. Cook over medium heat for 2-3 minutes, or until the spinach has wilted and everything is combined, then serve.
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