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