Pistachio Basil Rigatoni with Pan-Seared Tofu and Garlic-Wried Greens
A bright, pantry-friendly pasta bowl blending pistachio butter, fresh basil, and CRC-press tofu for a hearty, plant-powered dinner. The dish balances nutty crunch with garlicky greens and a silky sauce, perfect for weeknight comfort with a chef-like flair.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 6 oz rigatoni
- 7 oz firm tofu, pressed and cubed
- 1 cups fresh basil leaves
- ½ 1/2 cup pistachios, shelled
- ½ 1/3 cup grated parmesan (optional for non-vegan)
- 1 cloves garlic
- 1 tbsp olive oil, plus more for greens
- ½ cup vegetable broth
- ½ lemon, zest and juice
- 1 cups garlic-wried greens (collard or spinach, chopped)
- ½ 1/2 tsp red pepper flakes
- ½ Salt and black pepper to taste
Instructions
- Cook rigatoni in salted water until al dente, drain, reserve 1/2 cup pasta water.
- Sear tofu cubes in 1 tbsp oil until golden, 3-4 min per side; set aside.
- Blend basil, pistachios, garlic, parmesan (if using), lemon zest, 2 tbsp olive oil, and 1/4 cup broth until smooth.
- In same pot, add greens with a splash of oil, cook 2-3 min until wilted; season.
- Return pasta and tofu to pot, pour pistachio sauce and remaining broth; toss to coat.
- Finish with lemon juice, red pepper flakes, salt, and pepper; adjust with pasta water for creaminess.
Chef’s Pro Tips
- Toast pistachios lightly before blending for extra depth.
- Reserve pasta water to loosen sauce if needed.
- Bloom garlic in oil briefly to mellow sharpness.
Serving Suggestions
Serve with a side of crusty bread and a light green salad for a complete plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth to loosen the sauce.
Nutritional Estimates
Per serving · 2 servings total
| calories | 540 |
|---|---|
| protein | 22 |
| carbs | 68 |
| fat | 20 |
| fiber | 6 |
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