Broccoli Pesto Pasta With Whipped Lemon Tofu

• portions: 2 servings
• temps actif: 35 mins
• temps total: 35 minutes

Ingrédients

• 1 Head Of Broccoli

• 4 -6 Garlic Cloves

• 30g Pine Nuts

• 20g Basil

• 280g Extra Firm Tofu

• 3 Tbsp Olive Oil

• 2 tsp White Miso (Optional)

• 3 Tbsp Nutritional Yeast

• 1/4 Tsp Garlic Powder

• 200g Spaghetti

• 2 Lemons

• Salt and Pepper

Instructions

1. Using a food processor, a knife or a pestle and mortar, pulse the basil and pine nuts with a pinch of salt until just pulverised. You want to keep some of the pine nuts whole.

2. Using the largest side of a box grater, grate the whole broccoli, stem and florets, leaving only the very tough end. Grate the garlic on the smallest side.

3. Cook the broccoli and garlic in a large pan with about 3 tbsp of olive oil and a pinch of salt, on medium high, for about 8 mins until it’s starting to char.

4. Add the basil and pine nuts to the pan and cook for another 2-3 mins.

5. Meanwhile, cook your pasta as per package instructions. Drain and keep a cup of pasta water. Stir the pasta gently through the broccoli pesto in the pan. Add a splash of pasta water and plenty of olive oil.

6. To make the whipped lemon tofu, add the tofu, juice of two lemons, 3 tbsp of olive oil, miso, nutritional yeast, garlic powder and 1 tbsp of water to a blender. Blend until smooth and season to taste with salt and pepper. You may need to add more water to loosen it up.

7. To serve, spoon a generous amount of the whipped tofu onto the bottom of a plate, then layer over the pasta and finish with some lemon zest, plenty of black pepper and a drizzle of olive oil. Add a few basil leaves and a handful of pine nuts to finish.

Nutrition

• Taille de Portion: 2