Pesto pasta
Leave a note
Nutrition balance score
Great
Glycemic Index
40
Low
Nutrition per recipe
Calories1198.8 kcal (60%)
Total Fat65.3 g (93%)
Carbs105 g (40%)
Sugars28.8 g (32%)
Protein55.8 g (112%)
Sodium1000.2 mg (50%)
Fiber21.2 g (76%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
pasta
pulse, or protein
¼ cupsundried tomatoes
2 cupsbaby spinach
zucchini
Roasted
0.33 blocktofu
diced, fried
1 Tbspesto
1 Tbsparmesan
grated
roasted capsicum
Tofu
2 Tbspolive oil
1 Tbsplemon juice
or white wine vinegar
1 tspsoy sauce
or tamari for GF
1 clovegarlic
finely minced, or 1/2 tsp garlic powder
1 tspdried Italian herbs
or oregano + basil
black pepper
to taste
½ tspchili flakes
if you want a little heat
honey
maple syrup, for balance
Nutritional yeast
or grated parmesan for umami
Instructions
Step 1
Press tofu (10–20 mins) to remove excess moisture.
Step 2
Cube or slice tofu, toss it in the marinade, and let sit for at least 20–30 minutes (overnight if possible).
Step 3
Pan-fry, grill, or bake until golden and slightly crisp.
Step 4
Toss through the pesto pasta at the end so it soaks up the flavors without losing texture.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
