Exactly 12 months ago, the practitioners at the Hub found themselves in a heated discussion. “Aioli is the best condiment going round” I recall a confident Kate Freeman proposing. Needless to say, others felt that other sauces/condiments were equally delicious. None more so than Pesto. So we put it to the polls and guess what!? Pesto came out on top!
So in celebration of this wonderful sauce/condiment we’re delivering an exciting, flavour packed, vegan pasta recipe. This pesto pasta recipe swaps out the old favourite of chicken for it’s just as delicious cousin tofu to provide a protein kick. The tofu makes the sauce unbelievably creamy and we’ve also gone heavy on the veg to kick up the nutrient density and make this recipe super satiating.
Ingredients (serves 4)
- 200g high fibre pasta
- 2-3 cloves of garlic, crushed
- 1/4 cup pine nuts, lightly toasted
- 1 bunch of fresh basil
- 1 Tbsp. of lemon juice
- 1/2 tsp salt
- 2 Tbsp. of olive oil
- 300g soft tofu
- 125g mushrooms, sliced
- 200g cherry or grape tomatoes, halved
- 1 medium onion
- 1/2 bunch of silver beet, green leaves cut into strips
- 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 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, onion, tomato and silver beet.
- Serve and enjoy!
Nutrition Info Per Serve:
- Energy: 1725kj (412 kcal)
- Protein: 14g
- Carbohydrate: 38g (sugars: 5g)
- Fat: 20g (2g saturated fat)
- Fibre: 9g
- Sodium: 380 mg