Ingredients and Weight:
- 16oz linguine pasta
- 1 block (14oz) firm tofu, pressed and crumbled
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh parsley leaves
- 1/2 cup olive oil
- 4 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Cook the pasta according to the package directions.
- While the pasta is cooking, prepare the pesto sauce. In a food processor or blender, combine the basil, parsley, olive oil, garlic, pine nuts, Parmesan cheese (if using), salt, and pepper. Pulse until combined and smooth.
- Drain the pasta and return it to the pot.
- Add the pesto sauce and crumbled tofu to the pasta and stir to combine.
- Serve immediately with extra Parmesan cheese (if desired).
Nutritional Information:
(per serving)
- Calories: 450
- Fat: 20g
- Carbohydrates: 60g
- Protein: 20g
Dish Characteristics:
- Creamy and flavorful with a rich herbal taste
- Packed with protein and fiber
- Easy and quick to prepare, perfect for busy nights
User Comments:
- "This is the most delicious pasta I've had in a long time! It's so flavorful and satisfying."
- "I love that it's made with tofu, which makes it a healthier alternative to traditional pasta dishes."
- "The pesto sauce is amazing! It has the perfect balance of herbs and garlic."
Special Precautions and Tips:
- To press the tofu, wrap it in a few layers of paper towels and place it on a plate. Weigh it down with a heavy object, such as a can of beans, for at least 30 minutes. This will remove excess moisture from the tofu, making it more flavorful.
- If you don't have fresh basil or parsley, you can substitute dried herbs. Use about 1/4 cup of dried basil and 1/4 cup of dried parsley.
- This dish can be made ahead of time and refrigerated for up to 3 days. Reheat it over low heat or in the microwave before serving.
