Spring Pesto Pasta with Tofu & White Beans

Name: Spring Pesto Pasta with Tofu & White Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 8 ounce whole wheat penne pasta; 2 tablespoon olive oil; 14 ounce extra-firm tofu (pressed, crumbled); 1 yellow onion (small, diced); 3 clove garlic (minced); 1 can cannellini beans (rinsed, drained); 0.5 cup vegetable broth; 0.5 cup basil pesto; 0.25 cup nutritional yeast; 0.5 teaspoon red pepper flakes (dried); 5 ounce fresh baby spinach; 0.25 cup sun-dried tomatoes (chopped, oil-packed, drained); 0.5 cup Parmesan cheese (grated); 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 5 ounce mixed greens; 1 cup cherry tomatoes (halved); 0.5 cucumber (medium, thinly sliced); 1 tablespoon red wine vinegar

A quick and fresh pasta dish featuring crumbled tofu, white beans, and spinach tossed in creamy pesto, served with a crisp side salad.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Cuisine: Italian-American
Difficulty: Easy
Cost: $4.46/serving

Dietary

Vegetarian
High-Protein
High-Fiber
Nut-Free
Egg-Free
Pescatarian

Ingredients

8 ounce whole wheat penne pasta
2 tablespoon olive oil
14 ounce extra-firm tofu (pressed, crumbled)
1 yellow onion (small, diced)
3 clove garlic (minced)
1 can cannellini beans (rinsed, drained)
0.5 cup vegetable broth
0.5 cup basil pesto
0.25 cup nutritional yeast
0.5 teaspoon red pepper flakes (dried)
5 ounce fresh baby spinach
0.25 cup sun-dried tomatoes (chopped, oil-packed, drained)
0.5 cup Parmesan cheese (grated)
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
5 ounce mixed greens
1 cup cherry tomatoes (halved)
0.5 cucumber (medium, thinly sliced)
1 tablespoon red wine vinegar

Instructions

Bring a large pot of salted water to a boil. Add the whole wheat penne pasta and cook according to package directions until al dente, about 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the yellow onion and cook until softened, about 3-4 minutes. Add the minced garlic and crumbled extra-firm tofu, cooking for another 5-7 minutes until the tofu is lightly browned, breaking it up with a spoon.
Stir in the cannellini beans, vegetable broth, basil pesto, nutritional yeast, chopped sun-dried tomatoes, 1/4 teaspoon kosher salt, 1/8 teaspoon black pepper, and optional red pepper flakes. Bring the mixture to a simmer, then add the fresh baby spinach and cook until wilted, about 2-3 minutes.
Add the drained pasta to the skillet with the sauce. If needed, add a splash or two of the reserved pasta water to reach your desired consistency. Stir well to combine.
For the side salad, in a medium bowl, combine the mixed greens, cherry tomatoes, and cucumber. Whisk together the remaining 1 tablespoon olive oil and red wine vinegar with the remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Pour the dressing over the salad and toss gently.
Serve the Spring Pesto Pasta immediately, garnished with optional grated Parmesan cheese, alongside the fresh side salad.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water or broth to loosen the sauce.

Nutrition (per serving)

Calories: 510
Protein: 28.3 g
Carbohydrates: 57.1 g
Fat: 20.5 g
Fiber: 15.6 g
Sodium: 760 mg
Saturated Fat: 2.9 g
Sugar: 5.8 g