Description
A creamy, flavorful, and protein-packed twist on classic pesto pasta made with tofu, cashews, and fresh basil. This nutrient-rich recipe delivers a delicious balance of plant-based protein, healthy fats, and bright Italian flavors perfect for weeknight dinners, meal prep, or post-workout fuel.
Ingredients
Scale
- 12 oz gluten-free brown rice pasta (or any pasta of choice)
- 2 cups fresh basil leaves
- 14 oz firm tofu, drained
- ½ cup unsalted cashews (or pine nuts)
- ¼ cup olive oil
- 3 garlic cloves
- 2–3 tbsp lemon juice
- 1 tsp salt (adjust to taste)
- (Optional) Grilled chicken, roasted vegetables, or spinach for serving
- (Optional for nut-free) Substitute sunflower seeds for cashews
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Reserve 1 cup of pasta water, then drain the pasta and set aside.
- In a food processor or blender, combine basil, tofu, cashews, olive oil, garlic, lemon juice, and salt. Blend until mostly smooth.
- Return the pasta to the pot and add the protein pesto sauce. Toss well to coat.
- If the sauce is too thick, slowly add reserved pasta water until desired consistency is reached.
- Serve warm, topped with optional grilled chicken, vegetables, or fresh herbs. Enjoy!
Notes
- Drain tofu well to prevent watery pesto.
- Toast cashews or pine nuts for deeper flavor.
- Add nutritional yeast or vegan Parmesan for extra cheesiness.
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently with a splash of water or olive oil to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Pasta
- Method: Boiling, Blending
- Cuisine: Italian-Inspired, Fusion
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 420
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 0mg