Creamy Tofu Pesto Pasta (w/ hidden veggies!)
The perfect summer recipe to add to your weekly dinner rotation! Inspired by a pesto we had at a fancy vegan restaurant several years ago and a need to get rid of the huge bunch of basil we got from the farmers market this week, this pesto is packed with flavor, protein, and veggies! The secret ingredient is silken tofu, which provides a creamy addition to the pesto while also adding some extra protein. Additionally, this recipe incorporates two green veggies (spinach and broccoli) directly into the pesto, creating a delicious taste and enhancing the vibrant green color, while the lemon adds a bright note that pulls everything together 🙂
Little Sister Review: The pesto was super creamy and the fresh basil really came out. Much like the title says, I would have never known it had broccoli, spinach, and tofu in it, had it not been for the fact that I saw my sister put it in the blender. I think this recipe is cool because you can customize it to your own tastes too.
Creamy Tofu Pesto Pasta
Equipment
- Blender or Food Processor
Ingredients
- 1 1/2 cups basil
- 1 1/2 cups spinach
- 2 cups broccoli
- 7 cloves garlic
- 1/3 cup grated parmesan
- 1/3 cup olive oil
- 1/3 cup walnuts can substitute for pine nuts or any others you have on hand
- 8 oz (half a pack) silken tofu
- 1/2 lemon, zest and juice
- 1-3 tsp crushed red pepper flakes (optional)
- salt and pepper (to taste)
- 1 package (around 4 cups dry) pasta
Instructions
- Fill a large pot with water, and bring to a boil.
- Once water is boiling, add 2 cups of broccoli to water, cooking for 2-3 minutes until bright green and soft. Remove broccoli from water and add to food processor or blender.
- In same water used to cook broccoli, add salt (around 2-4 tsp) and cook pasta according to package instructions.
- While pasta is cooking, add basil, spinach, garlic, olive oil, parmesan, silken tofu, walnuts, and zest and juice of 1/2 lemon to the blender or food processor with the broccoli.
- Blend the ingredients together until a smooth consistency is reached. If pesto is too dry or crumbly, additional olive oil or a bit of the pasta water can be used to reach desired texture.
- Season pesto with, salt, pepper, and crushed red pepper (optional).
- Once pasta is done, reserve around 1/4 cup of pasta water and drain out the rest. Add desired amount of pesto to pasta, and garnish with lemon zest, parmesan, and crushed red pepper!
- Even though the pasta used in this recipe serves around four, I still found that I had leftover pesto. This can be stored in the fridge in an airtight container and lasts around 2-3 days!