Instructions:

Yield: 1 cervings

1/4 cup Vegetable stock
2 tbsp Onion, minced
1 ea Garlic clove, minced
10 oz Spinach, washed & stemmed
2 tbsp Mellow white miso
1 pinch Nutmeg
5 1/4 oz Firm silken tofu, diced
12 oz Pasta, uncooked
Basil or parsley, chopped, for garnish

Bring the stock to a boil in a soup pot. Add the onion & garlic & cook for 5 minutes. Add the spinach & cook for a further 2 minutes, or until the spinach wilts.

Stir in the miso, nutmeg & tofu. Transfer to a blender & blend in batches using extra water as necessary to achieve a creamy consistency. Set aside.

Cook the pasta *al dente*. Drain & toss while hot with the creamy sauce & serve.