First off you must bake the garlic as this takes
much longer than everything else. peal all of the
cloves of the 2 heads of garlic and remove their
tough bottom tip.
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.
while that’s roasting you can prep everything
else. boil your pasta until soft, then strain.
once the garlic is all done roasting, throw it in
a blender along with the block of tofu, oil and
salt. blend and you’ve got the simplest,
tastiest, creamiest sauce that’s perfect for any
pasta dish or even with cooked vegetables.
mix the pasta, spinach and garlic sauce all
together in a large bowl or pan.
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. 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.