Pasta with creamy tofu pesto
A wholesome alternative to the Italian classic
Pack your pasta sauce with plenty of rich nutritional value. The base of this sauce is silky tofu that is a good source for plant based protein, high on fibre, minerals and vitamins. Together with plenty of green leaves, pine nuts and good olive oil you get a sauce that is a superfood. Serve it on brown rice, buckwheat or lentil pasta to get a wholesome and nourishing meal.
15 gr. fresh basil leaves
50 gr. fresh spinach (can vary with kale)
1/3 cup raw pine nuts
2 garlic cloves, peeled
1/4 cup virgin olive oil
1 tbsp lemon juice
A little bit of lemon zest, optional
Salt and pepper to taste
Some extra basil leaves for garnishing
Brewers yeast for serving, optional
- Place all the ingredients in the container of a food processor. Use the metal blade and blend to a creamy and silky texture. You can also use a strong blender for it. Taste and adjust the seasoning with salt, pepper and perhaps a little bit more lemon juice.
- Cook your pasta according to the instructions on the package. Drain and keep a little bit of the pasta cooking water aside.
- Return the pasta to the pan, add the sauce and mix well on a low heat just to warm the sauce through. If too thick you can add a little bit of the pasta cooking water.
- Divide the pasta into four deep pasta plates, sprinkle with some brewers yeast, if using, and garnish with few fresh basil leaves.
Hi! My name is Galit Hahn, certified nutritionist an one of the nutrition experts of Renewmyday.
Let me be your guide bringing an indulging culinary world backed with nutritional science and a deeper understanding of the connection between the food we eat and our physical, mental and even spiritual wellbeing.
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