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!
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