Spinach And Squash Noodle Nests

Warm up your oven to 425 degrees and pull out a baking sheet and line it with parchment.

Now to cook. Make the spinach filling while the pasta cooks. MULTITASKING LIKE A MOTHERFUCKER. In a blender, blend together the tofu, veggie broth, onion, nooch and salt until smooth. Set that aside. In a large sauté pan warm up the olive oil over a medium heat. Toss in the spinach and a pinch of salt and sauté that shit until it is all wilted up, about 4 minutes. Fold in the garlic and lemon juice and sauté for a minute more. Turn off the heat and pour over the tofu mixture and stir it all together until that shits all mixed.

When the pasta is done cooking, drain it BUT save about 1½ cup of the starchy pasta water. In a small glass mix together the cornstarch and 2 tablespoons of regular water till the cornstarch is all dissolved and there aren’t any chunks. Pour in the pasta water then whisk in the nooch and garlic powder till everything is mixed up and you remain chunk free.

Throw the same big pot you cooked the pasta in back on the stove and warm up the olive oil over a medium heat. Toss in the shredded zucchini and sauté it around for a minute. Fold in the cooked pasta and drizzle over the cornstarch mixture with the remaining salt. Stir that shit around for like 30 seconds and you’ll see it start to thicken up and coating the noodles. Turn off the heat and fold in the zest, fresh herbs, and panko. Using a fork, turn the noodles into eight small, flat pasta nests and place them on the prepared baking sheet. Spoon the spinach mixture into the center of each one and then sprinkle over some panko. Bake for 15-18 minutes until the nests look golden and the center looks set. Serve right away.