Dairy-Free Pesto Pasta
Elevate your pasta night with my dairy-free pesto pasta, where a vibrant, lightly nutty pesto meets satisfying plant-based protein for a nutritious, flavour-packed dish you'll love.
The ingredients
Homemade Pesto
- ½ cup dry-roasted nuts, your choice
- 3 cups fresh basil
- ¼ cup extra virgin olive oil
- 1 lemon, small, juice
- 3 tbsp nutritional yeast
- 2 cloves garlic, or 1 tsp minced garlic
- Salt, to taste
- 340 g whole grain pasta, uncooked, or gluten-free chickpea pasta
- 270 g smoked tofu, 1 1/2 blocks, cubed
- cayenne pepper
The method
- In a large pot, bring water to a boil, then add the pasta and cook according to the package instructions.
- In a blender or food processor, add all the pesto ingredients. Blend until smooth.
- Once the pasta is cooked, drain and add the pesto. Mix until well coated.
- Add the smoked tofu and cayenne pepper, then mix to combine.
Storage tips
Keeps in the fridge for up to 4 days.
Nutrition facts
Per serving, for reference only.
- 445Calories
- 21 gFat
- 41 gCarbs
- 7 gFibre
- 22 gProtein
Basil is rich in antioxidants like flavonoids and polyphenols. These compounds help protect cells from oxidative stress and may reduce the risk of chronic disease.
Tofu contains all the essential amino acids, making it an excellent source of plant-based protein for vegetarians and vegans.
Tofu is a good source of calcium (when fortified) and iron.
