One-Pot Pesto Primavera Pasta
A delicious basil-infused pasta that is easy to cook, and is sure to make it’s way into your favorites.
Servings
Prep Time
8
10
minutes
Cook Time
15
minutes
Servings
Prep Time
8
10
minutes
Cook Time
15
minutes
Ingredients
450
g
pasta – penne or spiral
1
bunch broccoli
cut into small florets
1
medium zucchini
sliced into 1/4-inch slices
1/8
cup
Sliced almonds
2-3
cloves
garlic
2
tbsp
yeast
2-3
cups
fresh basil
packed
2
tsp
Lemon juice
170
g
tofu
1 1/2
cups
chickpeas
1
large tomato
diced
salt and pepper
to taste
slivered almonds
for garnish (optional)
Instructions
Bring a very large pot of water to boil, add salt (if desired) and the pasta.
Return to a boil and cook for 6 minutes.
Add the broccoli and cook for 4 more minutes.
Add the zucchini and cook for another minute or until pasta is al dente.
Remove from heat and drain in a colander over the sink.
Spray with cold water and transfer to a large serving bowl.
For the sauce
Grind the almonds, garlic, and yeast, until coarsely chopped.
Add the basil, lemon juice, tofu, and grind until smooth.
Add salt to taste and process to combine.
Gently stir the sauce into the pasta and vegetables.
Add the chickpeas, diced tomato and salt and pepper to taste.
Serve immediately or chilled, garnished with additional almonds.