Creamy Tofu Pesto Pasta
An easy pesto pasta recipe that's perfect for the summer! Using silken tofu to add a creamy texture, this pesto also incorporates broccoli and spinach as hidden veggies.
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!