Pasta with Genovese pesto with a side salad (baby spinach, cherry tomatoes, grated carrots)
20 Minutes
1 serving
Introduction
Friday- Lunch
Adapted from:
https://www.cucinabotanica.com/post/pesto-alla-genovese-con-tofu-ricetta-vegana
Steps
1. Cook the pasta according to packaging instructions.
2. Chop 30g of pine nuts with a pinch of salt.
3. Then add 40g of basil and 50g of tofu and 1 tablespoon of nutritional yeast, then add two tablespoons of Italian extra virgin olive oil.
4. After you cook your pasta, drain your pasta and add your Genovese pesto.
How to make
You can switch out the ingredients for the salad as long as it's kept simple without any heavy dressing. In addition, any type of pasta is fine as long as you cook it according to instructions
Ingredients
30g of pine nuts/walnuts/cashews
40g of basil
2-3 tbsp of parmesan (vegetarian)
50g of tofu
2-4 of italian extra virgin olive oil
1 tbsp of nutritional yeast
Salt
Pasta
Side salad (baby spinach, cherry tomatoes, grated carrots)