Umami
Umami

Mains

Broccoli Pesto Pasta With Whipped Lemon Tofu

2 servings

āļˆāļģāļ™āļ§āļ™āļ—āļĩāđˆāđ€āļŠāļīāļĢāđŒāļŸ

35 mins

āđ€āļ§āļĨāļēāļ—āļģ

35 minutes

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āļŠāđˆāļ§āļ™āļœāļŠāļĄ

  • 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

āļ§āļīāļ˜āļĩāļ—āļģ

  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.

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2

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2 servings

āļˆāļģāļ™āļ§āļ™āļ—āļĩāđˆāđ€āļŠāļīāļĢāđŒāļŸ

35 mins

āđ€āļ§āļĨāļēāļ—āļģ

35 minutes

āđ€āļ§āļĨāļēāļĢāļ§āļĄ
āđ€āļĢāļīāđˆāļĄāļ—āļģāļ­āļēāļŦāļēāļĢ

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