Creamy Pasta With Easy Tofu Pesto Recipe Vegan
I absolutely adore this tofu pesto pasta recipe because it combines my love for fresh, vibrant flavors with a creamy, plant-based twist that’s perfect for a weeknight dinner. Plus, it’s a breeze to whip up, making me feel like a gourmet chef even on my busiest days!
I enjoy creating plant-based meals that are as delicious as they are good for you, like my Creamy Pasta with Easy Tofu Pesto. Pasta, of course, is a blank canvas when it comes to easy, nutritious, and satisfying meat- and dairy-free meals.
But combining 12 ounces of my favorite pasta with a pesto made from 14 ounces of firm tofu, fresh basil (not the stuff in a jar; please), pine nuts, and nutritional yeast, takes this dish to the next level. The protein content of this dish rivals that of any creamy, dreamy pasta you would get at an Italian restaurant.
Ingredients
Tofu:
If you want a healthy source of protein, look no further.
This item is not only rich in protein but also offers a wonderful texture, one we would describe as “creamy.
” This item is also a fantastic source of two important minerals: calcium and iron.
Fresh Basil:
High in antioxidants.
Provides a perfumed aroma and heightens the brightness of the pesto.
Nutritional Yeast:
Imparts a cheese-like taste.
Enriched with B-vitamins, such as B12, and provides protein.
Pine Nuts:
Offer wholesome fats.
Bestow with a creamy, buttery flavor and are abundant in vitamin E.
Garlic:
Renowned for its aromatic punch.
Provides perks for health, like upping immunity and serving as a natural anti-inflammatory.
Olive Oil:
Fat that is heart-healthy.
Bestows richness and smoothness upon the pesto.
Ingredient Quantities
- 12 ounces of pasta of choice (e.g., spaghetti, fettuccine, or penne)
- 14 ounces firm tofu, drained
- 2 cups fresh basil leaves
- 1/2 cup nutritional yeast
- 1/3 cup pine nuts (or walnuts as an alternative)
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 cup water (adjust as needed for desired consistency)
- Salt and pepper to taste
- Optional: Cherry tomatoes, halved for garnish
- Optional: Fresh basil leaves for garnish
Instructions
1. Prepare the pasta according to the directions on the package until it reaches an al dente consistency. Drain it well and set it aside.
2. As the pasta is being cooked, ready the tofu pesto. In a blender or food processor, combine the drained firm tofu.
3. Include the fresh basil leaves, nutritional yeast, and pine nuts (or walnuts, if using) in the blender with the tofu.
4. Include the following ingredients in the mixture: garlic cloves, olive oil, lemon juice, and water.
5. Process until smooth, stopping as necessary to scrape down the sides. If the pesto is too thick, add more water, a tablespoon at a time, to reach your desired consistency.
6. Add salt and pepper to the pesto so that it tastes like something you would want to eat.
7. Put the pasta that has been cooked into a large mixing bowl.
8. Combine the pasta with the creamy tofu pesto, and toss until the pasta is thoroughly covered.
9. To add some extra zest and visual appeal to the dish, why not crown the pasta with cherry tomatoes that have been expertly halved and fresh basil leaves?
10. Devour instantaneously and appreciate your silken-vegan-tofu-creamy-pesto pasta.
Equipment Needed
1. Large pot
2. Colander
3. Blender or food processor
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Large mixing bowl
9. Spatula or mixing spoon
FAQ
- Can I make this pesto ahead of time?You can make the pesto up to 3 days in advance. Keep it in an airtight container in the fridge.
- Is there a substitute for nutritional yeast?Nutritional yeast has a flavor reminiscent of cheese. If you are not strictly keeping it vegan, you could use grated Parmesan cheese instead.
- How can I make the pesto creamier?Add more olive oil or a touch more water, and blend until you achieve your desired consistency.
- Can I use a different nut instead of pine nuts?Indeed, walnuts or almonds serve as excellent substitutes that will still provide a rich texture.
- What pasta works best with this recipe?All pasta is an excellent choice, whether it be spaghetti, fettuccine, or penne; use any pasta you prefer.
- Can this dish be served cold?It can be enjoyed as a cold pasta dish, which makes it ideal for picnics or potlucks.
Substitutions and Variations
Firm Tofu:
Silken tofu can be used instead of cream for a creamier texture, or blended cashews can be subbed in for a nutty flavor.
Pine Nuts:
Use walnuts or almonds for a different nutty flavor. Sunflower seeds can also work as a cost-effective substitute.
Nutritional Yeast:
For a cheesy flavor alternative, use grated vegan parmesan or a small amount of miso paste.
Olive Oil:
Replace with avocado oil or canola oil for a flavor that’s just as mild and a texture that’s just as creamy.
Lemon Juice:
A similar acidity can be added using lime juice or apple cider vinegar.
Pro Tips
1. Tofu Preparation: Before blending, press the tofu to remove excess moisture, enhancing the creaminess and allowing it to absorb more flavor.
2. Toast the Nuts: Lightly toast the pine nuts (or walnuts) in a dry skillet over medium heat until golden and fragrant. This adds depth and a richer, nutty flavor to the pesto.
3. Garlic Boost: If you’d like a milder garlic flavor, consider roasting the garlic cloves before blending them. This softens their sharpness and adds a sweet undertone.
4. Pasta Water Trick: Reserve some of the pasta cooking water before draining. It can be used to adjust the pesto’s consistency and helps the sauce adhere to the pasta better.
5. Seasoning Check: Taste the pesto before serving and adjust the seasoning. The saltiness might need tweaking after mixing with the pasta, considering any additional toppings you choose to add.
Creamy Pasta With Easy Tofu Pesto Recipe Vegan
My favorite Creamy Pasta With Easy Tofu Pesto Recipe Vegan
Equipment Needed:
1. Large pot
2. Colander
3. Blender or food processor
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Large mixing bowl
9. Spatula or mixing spoon
Ingredients:
- 12 ounces of pasta of choice (e.g., spaghetti, fettuccine, or penne)
- 14 ounces firm tofu, drained
- 2 cups fresh basil leaves
- 1/2 cup nutritional yeast
- 1/3 cup pine nuts (or walnuts as an alternative)
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1/4 cup water (adjust as needed for desired consistency)
- Salt and pepper to taste
- Optional: Cherry tomatoes, halved for garnish
- Optional: Fresh basil leaves for garnish
Instructions:
1. Prepare the pasta according to the directions on the package until it reaches an al dente consistency. Drain it well and set it aside.
2. As the pasta is being cooked, ready the tofu pesto. In a blender or food processor, combine the drained firm tofu.
3. Include the fresh basil leaves, nutritional yeast, and pine nuts (or walnuts, if using) in the blender with the tofu.
4. Include the following ingredients in the mixture: garlic cloves, olive oil, lemon juice, and water.
5. Process until smooth, stopping as necessary to scrape down the sides. If the pesto is too thick, add more water, a tablespoon at a time, to reach your desired consistency.
6. Add salt and pepper to the pesto so that it tastes like something you would want to eat.
7. Put the pasta that has been cooked into a large mixing bowl.
8. Combine the pasta with the creamy tofu pesto, and toss until the pasta is thoroughly covered.
9. To add some extra zest and visual appeal to the dish, why not crown the pasta with cherry tomatoes that have been expertly halved and fresh basil leaves?
10. Devour instantaneously and appreciate your silken-vegan-tofu-creamy-pesto pasta.