Creamy Pesto and Sautéed Tofu Whole Wheat Pasta

Prep Time 30 minutes
Cook Time 12 minutes
Servings 4 servings
You've tried white beans and you've tried pesto, but have you tried white bean pesto? With the addition of some veggie broth, fresh herbs, onion, garlic, nuts, and nutritional yeast, they make an absolutely incredible, creamy sauce that pairs perfectly with whole wheat pasta and tofu.
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How It's Made:

Ingredients

Pasta and Tofu

  • 2 cups of whole wheat pasta
  • 1 zucchini
  • 1 block of tofu

Creamy white bean pesto

  • 1 tablespoon of virgin coconut oil
  • 1 small onion, chopped
  • 3 cloves of garlic
  • 3/4 cup of vegetable broth
  • 298ml of cooked, rinsed and drained white beans
  • 1/4 cup of
  • 2 tablespoons of Red Star nutritional yeast (optional)
  • 2 cups of basil
  • 1 cup of fresh spinach
  • 1/4 cup of olive oil
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon of sea salt

Directions

  1. In a wok, heat up the coconut oil. Coarsely chop the garlic. Add the garlic and onion to the wok and cook over medium heat for about 2 minutes, until the onion is brown. Add the white beans and cook for 2 minutes. Add the vegetable brother and let simmer for several minutes. 
  2. While the beans are simmering, put the nuts, basil, spinach, olive oil, lemon and salt to the food processor and pulse until it has the consistency of pesto. Add an extra drizzle of olive oil if needed. Slowly add the hot white bean mixture to the food processor and mix with the pesto for a few seconds. The texture should be smooth. Taste and season if needed. Set aside.
  3. Cook the pasta in a large pot of boiling salted water, according to the package directions. Drain and toss with a drizzle of olive oil. Set aside.
  4. Heat more coconut oil in the wok. Cut the tofu into cubes, season with salt and pepper, and cook over medium heat until golden brown. Cut the zucchini into rounds and cut the rounds in half, and add to the wok. Cook for about 2 minutes. 
  5. Add the pasta and sauce to the wok. Mix well and season with vegan parmesan.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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