Healthy Pesto Pasta
1 cup frozen spinach (defrosted)
150g silken tofu
2 Tbsp nutritional yeast
2 tsp mustard
½ tsp white pepper
Optional extras: pine nuts, cashew nuts, lemon juice or basil
Boil salted water and cook pasta for 10 mins or until al dente. Whilst the pasta is cooking blend everything else together with a stick blender or in a mixer.
Serve hot or cold with extra Angel Food parmesan on top.
It’s also great on chickpeas, potatoes, rice or cauliflower.