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Creamy Pesto and Sautéed Tofu Whole Wheat Pasta

Creamy Pesto and Sautéed Tofu Whole Wheat Pasta

Creamy Pesto and Sautéed Tofu Whole Wheat Pasta

Preparation time: 30 minutes
Cooking time: 12 minutes
Servings: 4
You've tried white beans and you've tried pesto, but have you tried white bean pesto? With the addition of some veggie broth, fresh herbs, onion, garlic, nuts, and nutritional yeast, they make an absolutely incredible creamy sauce that pairs perfectly with whole wheat pasta and tofu.


Pasta and tofu

  • 2 cups whole wheat pasta
  • 1 zucchini
  • 1 block tofu, cubed

Creamy white bean pesto

  • 1 tbsp PRANA organic coconut oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 3/4 cup vegetable broth
  • 298 ml canned white beans, drained and rinsed 
  • 1/4 cup PRANA organic raw walnuts
  • 2 tbsp Red Star nutritional yeast (optional)
  • 2 cups basil
  • 1 cup fresh spinach
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt
  • vegan parmesan, for garnish


  1. In a wok, heat up the coconut oil. Add the garlic and onion to the wok and cook over medium heat for about 2 minutes, until the onion is brown. Add the white beans and cook for another 2 minutes. Add the vegetable broth, bring to a gentle boil and let simmer for several minutes. 
  2. Meanwhile, put the nuts, basil, spinach, olive oil, lemon and salt in the food processor and pulse until it has the consistency of pesto. Add an extra drizzle of olive oil if needed. 
  3. Slowly add the hot white bean mixture to the food processor and mix with the pesto for a few seconds. The texture should be smooth. Taste and season as needed. Set aside.
  4. Cook the pasta in a large pot of salted boiling water, according to the package directions. Drain and toss with a drizzle of olive oil. Set aside.
  5. Heat more coconut oil in the wok. Add the tofu cubes, season with salt and pepper, and cook over medium heat until golden brown. Cut the zucchini into rounds and cut the rounds in half, and add to the wok. Cook for about 2 minutes. 
  6. Add the pasta and sauce to the wok. Mix well and garnish with vegan parmesan.
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