Tofu Pesto Pasta Recipes

TOFU PESTO PASTA

Tofu Pesto Pasta image

An inexpensive, meatless dish using soft tofu to make a creamy sauce. This is made with all fresh ingredients for best results.

Provided by threeovens

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

8 ounces mushrooms (button or cremini)
1/4 medium onion
1 medium vine-ripened tomatoes
2 -3 medium garlic cloves
1 large lemon
8 ounces dry pasta (fusilli, gemelli or small penne pasta)
3/4 cup fresh basil leaf, packed (about 30 leaves)
3 tablespoons olive oil
6 ounces soft tofu
3 -4 ounces parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions, drain, then transfer to a large serving bowl.
Meanwhile, clean the mushrooms, discarding stems; cut into thin slices. Mince the onion and garlic. Core and seed the tomato, discarding liquid, then dice small. Squeeze out 2 tablespoons of fresh lemon juice.
Combine basil and 1 tablespoon of oil in a blender or food processor. Pulse until well blended, then add another tablespoon of oil, tofu, and Parmesan cheese, lemon juice, saltn and pepper. Process until smooth. Pour into a large skillet and heat over low heat just until warmed through.
In a separate skillet heat 1 tablespoon oil over medium heat. Add mushrooms, onions, and garlic. Cook 5 to 7 minutes, stirring often, until the mushrooms give up their liquid and the onions are softened. Add to the pasta in the serving bowl. Add the tofu-pesto mixture to the pasta and toss well.
Serve with diced tomato scattered over top like a garnish.

Nutrition Facts : Calories 449.4, Fat 19, SaturatedFat 5.5, Cholesterol 18.7, Sodium 446.6, Carbohydrate 51.7, Fiber 4.6, Sugar 3.6, Protein 21.1

PESTO TOFU PASTA

Pesto Tofu Pasta image

This is a great twist on pesto pasta! It is my husband's favorite! The dish comes together in a snap!

Provided by Veronica

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound tri-colored spiral pasta
¼ cup olive oil
2 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed
salt and pepper to taste
1 pound fresh mushrooms, coarsely chopped
1 cup sliced black olives
1 tablespoon capers
¼ cup grated Parmesan cheese
1 sprig fresh basil

Steps:

Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.
Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 28.2 g, Cholesterol 7.1 mg, Fat 20.1 g, Fiber 3.3 g, Protein 18.2 g, SaturatedFat 4.1 g, Sodium 537.4 mg, Sugar 4.8 g

TOFU PESTO PASTA RECIPE

Tofu Pesto Pasta Recipe image

The tofu gives this pesto pasta recipe a cheesy creaminess, and the spices and basil make such a delicious sauce.

Provided by Miriam Hahn,Tasting Table Staff

Categories main course

Time 15m

Number Of Ingredients 16

Ingredients

1 package extra firm tofu
8 to 12 ounces pasta (any type)
1 cup (packed) fresh basil leaves + more for topping, slivered
¼ cup nutritional yeast
2 cloves garlic, minced
2 tablespoons walnuts
2 tablespoons olive oil
3 tablespoons water
Juice from 1 ½ lemons (or just one if it is large and juicy)
1 teaspoon pink Himalayan salt (or other coarse salt)
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon pepper
¼ cup reserved pasta water
¼ cup toasted pine nuts, for topping
1 to 2 plum tomatoes, chopped, for topping

Steps:

Remove the tofu from the package and discard the water.
Press the tofu by placing it in a shallow bowl or dish. Place a flat plate on top of the tofu and place something heavy on top of the plate. Let it sit for about 20 minutes, then pour out the water collected in the bowl.
When the tofu is ready, prepare the pasta by following the instructions on the box, reserving ¼ cup of the cooking water.
Cube the pressed tofu and add it to the food processor along with the basil, nutritional yeast, garlic, walnuts, olive oil, 3 tablespoons water, lemon juice, salt, oregano, garlic powder, and pepper. Blend until it is a smooth sauce.
Drain the cooked pasta, and place the drained pasta back in the pot.
Add the sauce and reserved cooking water. Stir to combine.
Serve in individual bowls and top with basil, tomatoes, and pine nuts.

Nutrition Facts : Calories 584 calories, Carbohydrate 67 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 24 g fat, Fiber 10 g fiber, Protein 33 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 606 mg, Sugar 4 g, TransFat 0 g

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