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1
first off you must bake the garlic as this takes much longer than everything else.
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2
peal all of the cloves of the 2 heads of garlic and remove their tough bottom tip.
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3
bake them at 400F for 30 minutes loosely wrapped in aluminum foil, they should be slightly softened, light golden in color and much sweeter and less pungent than raw garlic.
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4
while thats roasting you can prep everything else.
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5
boil your pasta until soft, then strain.
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6
wash the spinach well and remove the bottoms of the stems.
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7
i kept cut my leaves pretty coarsely because they will shrink a bit when baked, and i like the long stringy pieces of spinach, but you can chop them smaller if youd like.
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8
the last thing to prep is optional.
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9
i like to mix even parts of flax meal and bread crumbs to sprinkle over any baked pasta dish i make.
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10
it gives it a nice hardy crunch on top.
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11
if you dont want to buy them, you can make bread crumbs or flax meal at home just by pulsing stale bread or flax seeds in the blender.
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12
once the garlic is all done roasting, throw it in a blender along with the block of tofu, oil and salt.
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13
blend and youve got the simplest, tastiest, creamiest sauce thats perfect for any pasta dish or even with cooked vegetables.
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14
mix the pasta, spinach and garlic sauce all together in a large bowl or pan.
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15
then spoon out portions into small dishes for individual servings, or you can put it all in a casserole dish and bake it all together.
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16
sprinkle with the flax meal/bread crumbs before popping it in the oven at 350F for about 15 minutes, or until the top is beginning to look crunchy and baked.
