Pesto Pasta with Peas and Hidden Tofu
This unique take on pesto pasta has all the trademark delicious flavours of a pesto, except creamier and with far fewer calories and fat!
Equipment
- Food processor or blender
Ingredients
Homemade pesto sauce:
- 1 package 350g soft tofu
- 1 and 1/4 cup parmesan cheese shredded
- 1/2 cup cashews
- 3 cloves of garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup basil
- 1 cup cilantro or replace with another cup basil if you do not like cilantro
Pasta:
- 1 and 1/2 cups frozen green peas
- 500 grams fusilli pasta
Instructions
- In a food processor or blender add tofu, parmesan cheese, cashews, garlic, salt, pepper, basil and cilantro. Pulse for 30 seconds or until blended.
- In a pot of boiling salty water cook pasta as per package instructions.
- In a pot, cook the pesto for 3 to 4 minutes while stirring frequently. Add frozen peas. If it gets too dry, add some water from the boiling pasta.
- Drain pasta when al dente (cooked but still firm) and reserve 1 cup of pasta water to add to the pasta in case its too dry.
- Add cooked pasta to the pesto and mix. Add pasta water 1/4 cup at a time as needed to the pasta. Stir and plate. 6. 6. Top with extra parmesan cheese.