Tagliatelle with spinach and tofu

Tagliatelle with spinach
Tagliatelle with spinach

Tagliatelle with spinach

Of course, it is no longer a secret that I am a big pasta fan. And judging by the enthusiasm with which you make my pasta dishes, you are also a fan of pasta yourself. And with good reason, because pasta is one of the easiest dishes to make on a weekday.

Today I’m making a vegetarian tagliatelle with spinach and fried tofu. Not everyone is a fan of tofu, so would you rather not use that? Then you can also replace this with, for example, crispy fried pieces of chicken.

If you prefer to keep it vegetarian, replace the tofu with lots of mixed mushrooms. Think chestnut mushrooms, shiitake, oyster mushrooms. The choice of mushrooms is endless.

Making the pasta

This quick tagliatelle with spinach is on the table within 15 minutes. That is what makes pasta so nice. It is really super fast to prepare. You can of course use dried tagliatelle for this, but fresh pasta is even faster. Nowadays you can also buy them well in the supermarket. Check the refrigerator for fresh tagliatelle.

Did you know that all types of pasta out there have their own application? The Italians are very specific about this. Of course we do something here. I often check which pasta I still have in the cupboard and determine which type I will use. Not really according to the rules of the art, but that certainly doesn’t make it any less tasty. You can also make this tagliatelle with spinach with another type of pasta.


So, if desired, vary the tofu with fried chicken or mushrooms. If you don’t like spinach, you could replace it with cabbage, for example. Try pasta with kale. Or chop 1 or 2 zucchini and fry them in a frying pan before adding them to the pasta.

Tagliatelle with spinach and tofu recipe


TOTAL TIME:   15 min    Persons:   2    CALORIES:   542 kcal


  • 300 gr fresh spinach
  • 150 gr tagliatelle
  • 300 g firm tofu in cubes
  • 1 large onion chopped
  • 3 cloves of garlic chopped
  • 1 tbsp oil
  • 1 tsp chili flakes
  • Salt and pepper
  • Parmesan cheese to serve and possibly fresh basil


  1. Cook the pasta according to the directions on the package until al dente
  2. Heat a large frying pan with the oil and fry the cubes of tofu until golden brown. Remove from pan.
  3. Add extra oil if necessary.
  4. First fry the onions until nice and translucent, add the garlic and spinach and let it shrink well.
  5. Allow most of the moisture from the spinach to evaporate, then add the tofu cubes and pasta. Season with salt, pepper and chili flakes.
  6. Serve with parmesan cheese and fresh basil


Calories: 542 kcal

Carbohydrates: 69 g

Protein: 29 g

Fat: 18 g

Saturated fats: 2 g

Trans Fat: 1 g

Cholesterol: 63 mg

Sodium: 160 mg

Potassium: 1138 mg

Fiber: 8 g

Sugar: 5 g

Vitamin A: 14410 IU

Vitamin C: 48 mg

Calcium: 386 mg

Iron: 8 mg


The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.



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