Creamy Spaghetti and Healthy Greens

I've got a thing about pasta dishes at the moment, especially with this creamy cashew sauce. That said, there are some days when my body craves more greens than the odd handful of spinach for dinner. 

This is such a brilliant combination of satisfying spaghetti, creamy avocado and healthy greens. It's quick to throw together and tastes super yummy. 


1 avocado

100g broccoli 

75g tofu

1 tbsp tamari

1/2 tbsp maple syrup

75g rice pasta

Handful of raw spinach

50g cashews

2 heaped tbsp nutritional yeast

Juice of half a lemon 


Juice of half a lime

Pinch of pink salt

Black pepper to season


Add the cashews to a nutribullet cup and cover in boiling water. Stand for half an hour to soften. Add nutritional yeast and a pinch of salt and squeeze of lemon and blitz until smooth

Boil a pan of water and add the spaghetti

Chop the tofu into strips and fry in a pan with a tamari and maple syrup

Once the pasta is cooked, drain and add the spinach to the spaghetti. Stir through. The heat of the pasta will wilt the leaves

Stir the cashew sauce through the spaghetti and spinach

Add the broccoli to the tofu pan 

Slice the avocado in half and add a pinch of salt and squeeze of lime

Serve everything together in a bowl and squeeze over a little more lemon and black pepper

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