Exactly 12 months ago, the practitioners at the Hub found themselves in a heated discussion. “Aioli is the best condiment going round” I recall a confident Kate Freeman proposing. Needless to say, others felt that other sauces/condiments were equally delicious. None more so than Pesto. So we put it to the polls and guess what!? Pesto came out on top!
So in celebration of this wonderful sauce/condiment we’re delivering an exciting, flavour packed, vegan pasta recipe. This pesto pasta recipe swaps out the old favourite of chicken for it’s just as delicious cousin tofu to provide a protein kick. The tofu makes the sauce unbelievably creamy and we’ve also gone heavy on the veg to kick up the nutrient density and make this recipe super satiating.
Vegan Pesto Tofu Pasta
- Food processor
- 200 g pasta, high fibre dry
- 2 clove garlic crushed
- 45 g pine nuts lightly toasted (¼ cup)
- 1 bunch basil, fresh
- ½ lemon juiced
- ½ tsp salt
- 2 tbsp oil, olive
- 300 g tofu, soft
- 125 g mushroom, common sliced
- 200 g tomato, cherry halved
- 1 onion, brown finely chopped
- ½ bunch silverbeet green leaves cut into strips
- Cook pasta per packet instructions.
- Meanwhile, combine basil, pine nuts, garlic, lemon juice and salt in a food processor. Whirl until finely chopped.
- With motor still running, gradually add oil. Add tofu and whirl until mixed.
- In a frypan, sauté onion for 2-3 minutes or until softened. Add mushrooms and tomatoes and cook until they start to lose their shape. Add silver beet leaves and allow to soften.
- Drain cooked pasta and stir through pesto paste and sautéd vegetables.
- Serve and enjoy!
- 1 serve carbohydrate
- ½ serve protein
- 1½ serve fat
- 2 serve vegetables