Tofu Pesto Pasta

I am always looking for quick, healthy recipes that are great at hiding greens (after all who really likes kale?) and pack a protein punch. ⠀⠀⠀⠀⠀⠀⠀
This recipe was inspired by Izzy at ⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
I wanted to try her high protein, Kale, Leek and Tofu Pasta – only I have never been one to like the texture of tofu and I wanted something a bit lower fat. I subbed out the walnuts she used for her recipe and instead add the tofu to the sauce! ⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
Ingredients ⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
6. 2 medium leeks (1 cup when chopped)⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
7. 4 cups chopped curly kale⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
8. 14 oz soft tofu⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
9. 1 clove garlic, minced⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
10. 3 teaspoons nutritional yeast⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
11. 3 teaspoons fresh lemon juice⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
12. 3/4 teaspoons salt⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
13. 6 tablespoons extra virgin olive oil⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
Directions ⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
Step 1: Chop the leeks, rinse well with water and saute in garlic until soft. ⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
Step 2: Put Sauteed leeks and all the other ingredients in a blender and blend until smooth. ⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀
This creates a thick pesto paste. I then cooked my rotini and added 1/4 -1/2 cup of the pasta water to the sauce. Toss to coat the pasta! Top with crumbled feta (or vegan feta if you would like!)⁣⠀⠀⠀⠀⠀⠀⠀⠀⠀

ENJOY! I sure did

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