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Spinach and 'ricotta' zucchini fettuccine (v)

Adapted from a recipe I remember from my mother.
Vegan.
Serves 2.

Original post (with pictures) here.


Ingredients:
1 packed cup spinach and/or kale leaves (I used about half of each)
1 tbsp dried basil
1 block (350g) tofu (note: soft tofu would be better than firm for this recipe, but I used firm because it is what I had and it did work fine)
1 onion, diced
Salt and pepper, to taste (I used a shake of salt and a few cracks of pepper)
Ground paprika or chili powder, to taste (I would recommend 1/2 - 1 tsp)
1 large zucchini

Sweet chili sauce, optional, to serve

Method:
1. Wash your spinach / kale leaves and process in a food processor until roughly chopped. Add the dried basil and process until combined. Add the tofu and process briefly to mix. Set aside.
2. In a large non-stick pan, saute the onion over medium-high heat until golden. Reduce heat and add the spinach-tofu mix. Stir over low heat for approximately 5 minutes. Add water if needed to thin out the mixture (this should only be necessary if you used firm tofu).
3. Meanwhile, use a vegetable peeler (or spiralizer if you have one) to create zucchini noodles. Angela at Oh She Glows and Sarah at Peas and Thank You have both done helpful posts on this if you need tips. I use a regular vegetable peeler to create thin, wide zucchini strips.
4. Add the salt, pepper and paprika or chili powder to the spinach-tofu mix and stir through. Leave over low heat for a further 5 minutes and then serve atop the zucchini (which can be lightly heated in the pan if desired).
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