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Pasta with Tofu, Cherries and Spinach

Ingredients

  • 16oz of¬†BIONATURAE ORGANIC DURUM SEMOLINA FUSILLI
  • 14oz Vermont Soy Tofu cut into bite sized cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 6 ounces of fresh baby spinach
  • 1/2 cup of cherries cut into halves or quarters
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup chopped pecans, toasted
  • 1/4 cup pine nuts, toasted

Recipe

    Cook pasta according to package directionsMeanwhile, in a small bowl, toss tofu with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add tofu; cook and stir until no lightly browned. Stir in spinach and cherries; cook 3-4 minutes longer or until spinach is wilted.Drain pasta, reserving 3/4 cup pasta water. Place pasta in a large bowl; sprinkle with nutmeg and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with tofu mixture. Sprinkle with cheese and nuts.

Adapted from Taste of Home

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