Serves 2
25 min
Tofu Pesto Pasta
Recipe GLPR95cc8af6436173
A creamy, plant-based pesto sauce made with crumbled firm tofu, fresh basil, garlic, and walnuts, combined with al dente pasta for a light yet satisfying meal. The tofu creates a velvety texture while keeping the dish vegetarian and full of protein.
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Ingredients
1 cup fresh basil leaves
1 cup firm tofu, crumbled
3 tablespoons grated Parmesan cheese
2 tablespoons chopped walnuts
3 cloves garlic, minced
2 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and black pepper to taste
8 ounces pasta
Directions
Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente, about 8–10 minutes. Reserve 1 cup of pasta water, then drain the pasta.
While pasta cooks, add basil, minced garlic, and walnuts to a food processor. Pulse until coarsely chopped.
Add the crumbled firm tofu, grated Parmesan, olive oil, and fresh lemon juice to the food processor. Pulse until the mixture reaches a creamy pesto consistency, with some texture still visible.
Season the pesto with salt and black pepper to taste. If the sauce is too thick, thin it with 1–2 tablespoons of the reserved pasta water.
In a large bowl, toss the warm pasta with the pesto sauce, adding more pasta water if needed to coat evenly. Divide between two plates and serve immediately.
