Vegan Broccoli Pesto Pasta With Whipped Tofu Ricotta

Enjoy this colorful vegan pasta dish with whipped tofu ricotta and a flavorful broccoli pesto. Perfect for a special occasion or a filling dinner during the week.

Ingredients:

1 lb pasta of your choice
1 head broccoli, chopped into florets
2 cups fresh basil leaves
1/2 cup walnuts
3 cloves garlic
1/4 cup nutritional yeast
1/4 cup olive oil
Salt and pepper to taste
1 package firm tofu
2 tablespoons lemon juice
1 tablespoon white miso paste
1 tablespoon nutritional yeast
1 tablespoon olive oil
Water, as needed

Instructions:

Follow the directions on the package to cook the pasta

For the last three minutes of cooking, add the broccoli florets

Save 1 cup of the pasta water before you drain it

Put garlic, nutritional yeast, olive oil, salt, and pepper in a food processor along with basil

Pulse until the mixture turns into pesto

If it's too thick, add a little pasta water

Add the tofu crumbles, lemon juice, miso paste, nutritional yeast, olive oil, and salt to another bowl

Whip the mixture with an electric mixer or a fork until it is smooth

If you need to, add water to get a texture like ricotta

Mix cooked pasta and broccoli with pesto until everything is well covered

If the sauce gets too thick, add some of the pasta water that you saved

Put dollops of whipped tofu ricotta on top of the pasta

Have fun!

Comments

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