Vegan Pesto Tofu Pasta
Recipe Serves 4 people
Equipment
- Food processor
Ingredients
- 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
Instructions
- 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!
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