Secretly creamy pesto pasta
48
- Prep Time25 min
- Total Time25 min
- Makes4 Servings
Ryan Szulc
The secret to getting the amazing sauce in this creamy pesto pasta — without the added calories — is with tofu!
Ingredients
1/2 500-g pkg fettuccine pasta
2 cups firmly packed arugula
1/4 cup toasted almonds
3 tbsp grated parmesan
2 garlic cloves
1 tbsp lemon juice
1/4 tsp salt
3 tbsp olive oil
3 tbsp vegetable oil
300-g container soft tofu, drained
280-g container grape tomatoes, sliced in half
shaved parmesan, optional
Instructions
Cook pasta according to package directions, about 7 to 8 min. Drain and rinse well. Return pasta to cooking pot.
Combine arugula, almonds, parmesan, garlic, lemon juice and salt in a food processor. Whirl until finely chopped. With motor still running, gradually add oils. Add tofu and whirl until mixed. Stir tofu mixture into cooked pasta along with tomatoes. Cook over medium, stirring often, until warmed through, about 2 min. Serve immediately with parmesan shavings.
Nutrition (per serving)
Calories 575, Protein 25g, Carbohydrates 55g, Fat 34g, Fibre 5g, Sodium 404mg.
The secret to getting a creamy sauce - without the added calories - is with tofu!
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