I am obsessed with pesto! Whether it’s for pasta, pizza or just to grill veggies, more is more in my opinion. This super simple recipe takes very little time and effort but is extremely nutritious and tastes amazing. Here’s what you’ll need.
Pasta of choice (about two cups worth, I used Fusilli)
3 tbs of pesto
6 oz extra firm tofu
Asparagus (handful, chopped)
1/2 cup Shitake mushrooms, chopped
1/2 cup King Oyster mushrooms, chopped
1 tsp minced garlic
1/4 cup onions, finely chopped
3 tbs Olive Oil
1. Start boiling water in a large pot, add pasta when boiling
2. Chop and prepare all of your vegetables, set aside
3. Heat oil on a pan at medium heat, add in garlic and onions for about 1 minute
4. Add the tofu and cover for about 3-5 minutes
5. Stir vegetables in with the tofu for another 5-7 minutes, stirring occasionally.
6. Turn the heat on low and add the pesto.
7. Drain the pasta and mix everything together.
That’s it! You’ve got yourself a delicious meal. I served it with a side of kale and cabbage salad with poppyseed dressing, dried cranberries and pumpkin seeds.
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