Pesto pasta
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Nutrition balance score
Great
Glycemic Index
40
Low
Nutrition per recipe
Calories1198.8 kcal (60%)
Total Fat65.3 g (93%)
Carbs105 g (40%)
Sugars26.3 g (29%)
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.
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