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Artichoke Pesto Pasta
Ingredients:
8 ounces pasta (tri-color spirals)
1/2 medium onion chopped
1/2 cup chopped parsley
1/4 cup chopped walnuts or pine nuts
2 cloves garlic, chopped
1 tablespoon olive oil
1/4 lb. extra firm tofu, sliced into thin strips or mashed
1 can artichoke hearts, drained
1 can black olives or 1/2 cup Kalamata olives
1 lemon
Fresh basil to taste
Red pepper flakes
Nutritional yeast
8 ounces pasta (tri-color spirals)
1/2 medium onion chopped
1/2 cup chopped parsley
1/4 cup chopped walnuts or pine nuts
2 cloves garlic, chopped
1 tablespoon olive oil
1/4 lb. extra firm tofu, sliced into thin strips or mashed
1 can artichoke hearts, drained
1 can black olives or 1/2 cup Kalamata olives
1 lemon
Fresh basil to taste
Red pepper flakes
Nutritional yeast
Directions:
Cook the pasta until tender. Drain and rinse, then set aside.
In a large skillet, fry the tofu, onion, and garlic in oil on medium heat for about 5 minutes.
In a serving bowl, mix chopped parsley, chopped basil, walnuts or pine nuts, artichokes hearts, and olives with the cooked pasta. Cut lemon in half and squeeze juice over pasta and mix. Sprinkle nutritional yeast and red pepper flakes to taste. Stir in tofu, onion, and garlic before serving.
Makes 4-6 Servings
Prep Time: 7 min
Cook Time: 10 min
Cook the pasta until tender. Drain and rinse, then set aside.
In a large skillet, fry the tofu, onion, and garlic in oil on medium heat for about 5 minutes.
In a serving bowl, mix chopped parsley, chopped basil, walnuts or pine nuts, artichokes hearts, and olives with the cooked pasta. Cut lemon in half and squeeze juice over pasta and mix. Sprinkle nutritional yeast and red pepper flakes to taste. Stir in tofu, onion, and garlic before serving.
Makes 4-6 Servings
Prep Time: 7 min
Cook Time: 10 min
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