Creamy Pesto Tofu Alfredo with Whole-Grain Fettuccine and Spinach
A comforting, basil-forward pesto Alfredo featuring tofu for protein, tossed with hearty whole-grain fettuccine and a bright spinach pop. This meal blends creamy dairy-free texture with Italian comfort and pantry-friendly ingredients, ideal for weeknight lunches or casual dinners.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 7 oz (400 g) extra-firm tofu, pressed and cubed
- 6 oz (340 g) whole-grain fettuccine
- 1 cups fresh spinach, roughly chopped
- ½ 1/2 cup basil pesto
- ½ cup unsweetened almond milk
- 1 tbsp olive oil
- ½ garlic clove, minced
- ½ 1/4 cup grated Parmesan or vegan parm
- ½ Salt and black pepper to taste
- ½ 1/4 tsp red pepper flakes (optional)
Instructions
- Cook pasta in salted water 9-11 minutes until al dente; reserve 1/2 cup pasta water.
- Sauté tofu cubes in olive oil 5-6 minutes until golden; season with salt and pepper.
- Add garlic; cook 1 minute until fragrant, then stir in pesto and almond milk.
- Simmer 2-3 minutes, whisking until smooth; add reserved pasta water to loosen sauce.
- Tlip in spinach and Parmesan; fold in pasta to coat; adjust seasoning with pepper.
- Finish with a light drizzle of olive oil and a pinch of red pepper flakes if desired.
Chef’s Pro Tips
- Press tofu to remove moisture for crisper browning.
- Use hot pasta water to keep sauce creamy without breaking.
- Add a squeeze of lemon at the end for brightness.
Serving Suggestions
Serve with a side of roasted tomatoes or garlic bread and a light green salad for balance.
Storage Instructions
Store leftovers in an airtight container up to 3 days in the fridge. Reheat gently on the stove with a splash of almond milk to loosen.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 25 |
| carbs | 64 |
| fat | 18 |
| fiber | 7 |
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