Saturday, October 3, 2009

Super Easy Creamy Pesto Pasta

Here’s a very simple, and delicious, comforting meal that pleased both our kids and the parents in our house last week. This past summer, my sister-in-law made a "chocolate cream pie" using tofu as the "creamy" base, and none of us was the wiser. So, I improvised using the same concept on a creamy pasta sauce and it totally worked. Unlike some of the magazine recipes I gave a whirl this weekend, this one I excitedly pass along to all of you busy parents looking for an alternative to pasta with red sauce, meat sauce, or plain pesto...

Super Easy Creamy Pesto Pasta

1 tub of store bought pesto*
1 pkg of firm tofu (preferably organic)
1 large can of diced tomatoes (optional)
Your favorite brand of pasta, cooked according to package
Shredded Parmesan (optional)

In a blender, combine the tub of pesto with the block of tofu. Blend it to a creamy consistency. Then heat in a saucepan and serve over pasta, with shredded parmesan cheese if you’d like.

I added a big can of diced tomatoes as well, to give it some texture. One unexpected (or at least unexpected to me, since I didn’t have a color wheel in my head) is that the sauce is really pretty when it’s light green from the pesto and tofu. If you add tomatoes, it turns it orange-y brown…..not pink, as my two-year-old sous chef hoped for given his current favorite color! Still, it was delish.
* Some of you may have some pesto you made this summer in your freezer. Here’s a good opportunity to use it.

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