Title: Spinach-miso pasta
 Categories: Main dish, Pasta, Vegetables, Low-fat
      Yield: 1 Cervings
 
    1/4 c  Vegetable stock
      2 tb Onion, minced
      1 ea Garlic clove, minced
     10 oz Spinach, washed & stemmed
      2 tb Mellow white miso
      1 pn 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.
  
  "Vegetarian Gourmet, Special Low-Fat Issue" 1995