Monday, September 27, 2010

super easy vegan pesto pasta

first, make the pesto:

Spinach Pesto
(makes 1 cup)

1 cup baby spinach (packed)
1/4 cup fresh herbs (chopped, I used basil)
2-3 cloves garlic
3 tablespoons olive oil
1-2 tsp lemon juice
salt and pepper to taste

1. Place everything into a food processor and blend.

put the pasta on to boil according to box directions. make enough for 2 people
then, cut up a handful of cherry tomatoes, 1/2 red onion, and 1/4 block of marinated tofu. fry in oil until the tomatoes get all watery and sauce like. then add the pesto and heat until warm. serve over the pasta.

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