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Spanakopita Pasta

Spanakopita Pasta Recipe

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(158 votes, average: 3.75 out of 5)

This recipe is a two-for-one: Spanakopita is a popular dish in Greece (we featured a version in the Ikaria chapter of The Blue Zones Kitchen), and pasta recipes are among the most favored in American kitchens. In this recipe, we infuse a tasty pasta dish with the flavor profiles of Greece’s spinach-and-herb pie. The result is tangy, creamy, and satisfying—and the sauce comes together in the time it takes to boil the pasta.

Cook time: 15 minutes

Yield: 4 servings

Source: The Blue Zones Kitchen One Pot Meals: 100 Recipes to Live to 100

Ingredients

1 box durum wheat spaghetti

2 tablespoons extra-virgin olive oil

1 medium onion, diced

3 garlic cloves, chopped

12 ounces spinach, washed and dried

1⁄2 cup marinated artichoke hearts

1 teaspoon herbes de Provence

1⁄4 cup fresh dill, coarsely chopped, plus extra for garnish

1⁄4 cup Italian parsley, coarsely chopped, plus extra for garnish

1⁄2 cup silken tofu, cubed

1 tablespoon lemon juice

1 tablespoon nutritional yeast

1 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1 tablespoon white or yellow miso

1⁄2 cup crumbled feta or vegan substitute, for garnish (optional)

Directions

  1. Cook the spaghetti until al dente according to the package instructions,
    reserving some of the cooking water.
  2. While pasta is cooking, put the oil in a pot over medium-high heat. When
    it starts to shimmer, add the onion and garlic; let them sweat, stirring, for
    a couple of minutes. Add the spinach and stir, mixing to help it wilt. Once
    the spinach is evenly wilted and dark green, about 5 minutes, add the
    artichoke hearts and herbs, stirring to combine, and cook until fragrant,
    another 3 minutes. Add the tofu, lemon juice, nutritional yeast, salt, pepper,
    and miso, and stir again until combined.
  3. Remove the pot from the heat and use an immersion blender to puree
    everything until you have a smooth green sauce. If it’s very thick, add a little
    hot pasta water to thin it.
  4. Put the cooked spaghetti in a serving bowl, add 3⁄4 of the sauce, and toss
    thoroughly to combine. Taste for seasoning.
  5. To serve, spoon the remaining sauce over the top of the pasta and garnish
    with the herbs and feta (if using).

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