Delicious and nutritious Italian-style pesto pasta with tofu, cashew nuts, spinach and onions – perfect for a lactose-free, eggs-free European lunch!
Special diets: Vegetarian | eggs-free | lactose-free |
️Allergens: not vegan | soy | gluten | nuts |
⏱ 55 mins – easy
🍽 6 servings – 670 kcal per serving
- 1½ tsp salt
- 7 ounces tofu
- 1 cup cashew nuts
- 10 ounces spinach
- 2 cloves garlic
- 2 tbsp olive oil
- 1 onion
- 18 oz pasta
- 2 tsp seasoning
- 1½ tbsp yeast
- 3 tbsp pesto
- 1 piece broccoli
- 1 knife
- 1 pot
- 1 blender
- 1 pasta pot
- 1 saucepan
- 1 colander
- 1 serving plate
Chop spinach and broccoli. Peel and mince garlic, then peel and chop an onion.
Heat 2 cups of water in a pot, add chopped broccoli and cook for 15 minutes.
Drain broccoli in a colander.
Combine half cup of water, cashew nuts, tofu, and 1 tbsp of olive oil in blender. Add 1.5 tsp of salt and some water, seasoning, and yeast to the mixture and blend for until creamy.
Boil 2.5 cups of water in a pasta pot for 2 minutes. Add the pasta and cook for 10 minutes.
Drain cooked pasta in a colander.
Heat 1 tbsp of olive oil in a saucepan. Add garlic, onions, and spinach. Cook for 5 minutes, then add 0.35 cup of water and heat for 5 more minutes. Mix in cooked broccoli, cashew nuts mixture, and pesto. Let it simmer on low heat for 5 minutes to get a mixed sauce.
Add the mixed sauce to the pasta and serve pesto pasta with broccoli on a serving plate.
It’s ready to be served !