Spinach and Leek Sauce

In a small pot of salted boiling water, cook leek tops until very soft and tender, about 10 minutes. Reserve cooking water.

While leeks are still hot, add to blender with tofu (drained) and the package of spinach (spinach will wilt next to the hot leeks). Add olive oil and blend, adding cooking water one teaspoon at a time as necessary. When the mixture is completely smooth and creamy, add salt and pepper to taste along with vinegar, ½ teaspoon at a time, according to taste, and blend to combine.

Toss sauce with hot noodles (pasta is my favorite but Chinese wheat noodles are also delicious here). Serve with Parmesan cheese, herbs, a drizzle of olive oil, and extra black pepper.

*Photo and recipe by @vestal_life