Farfalle & Spinach in a Creamy Roasted Garlic Sauce

>> Saturday, December 12, 2009

Level of Difficulty: Simple
Pots/pans Used: 1 plus a blender

1 pkg Farfalle pasta
2 heads of garlic
1 pkg silken tofu
1-2 handfuls of fresh spinach
1/4 cup olive oil
nutritional yeast
panko bread crumbs
Italian herbs
salt & pepper

Warning: If you don't love garlic, don't bother attempting this recipe. On the other hand, if you love garlic, you HAVE to give this recipe a try. I found this recipe online and made a few minor adjustments. It's really really really really easy! I think its a great dish to bring to a pot luck or if you're having a lot of people over.... even though my boyfriend and I did eat the entire thing in one night.... On second thought, you may want to double the recipe if you're serving a crowd. It's that good.
Preheat oven to 400. Start by roasting the garlic because it will take some time. Peel the garlic cloves of the two heads of garlic. Then put them on a sheet of aluminum foil and put them in the oven for 30 minutes. Meanwhile you can start cooking the Farfalle and washing the spinach. Just give the spinach a very rough chop. Once the garlic is nice and golden, put the garlic, tofu, olive oil and salt & pepper into a blander. Blend until smooth. In a separate bowl, mix the Farfalle and spinach together and pour the garlic sauce over it. Stir it up so everything is evenly coated. Transfer the pasta to a casserole dish and top with Italian herbs, panko and nutritional yeast. Bake it in the oven at 350 for 15 minutes. Let it cool and dig in.


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