This quick, easy, flavorful, protein-packed pasta is the perfect Italian-inspired comfort food without all of the bloat that comes with your traditional pesto pasta!
Makes 2 servings
Ingredients:
- 1/2 block extra firm tofu
- 1 cup fresh basil
- 1 cup spinach (optional)
- 4-5 tbsp garlic infused olive oil
- 1 tbsp pine nuts
- 2.5 tbsp lemon juice
- salt & pepper to taste
- gluten-free pasta of choice
- parmesan (omit to keep vegan)
In a pot, bring water to a boil, salting your water heavily. Once boiling, add your gluten-free pasta for the allotted time on the box.
To a blender/food processor, add 1/2 block of extra firm tofu, 1 cup of fresh basil, 1 tablespoon pine nuts, one cup of spinach (optional), 4 tablespoons of garlic infused olive oil, 2.5 tablespoons of freshly squeezed lemon juice, and salt & pepper to taste.
Blend your ingredients carefully, making sure not to over-blend your pesto sauce. Having some texture in the pesto sauce is preferred.
Once your pasta noodles are done, drain your pasta water and add the noodles back into your pot that your pasta was boiling in. Add your creamy pesto sauce to the pot over the noodles and combine. Option to drizzle more garlic infused olive oil and a sprinkle of parmesan!
This recipe takes less than 30 minutes to make and is nourishing, packed with protein, fiber, and allllll the flavor!
Cooking with Claud 