Best 3 Baked Tofu And Pasta With Pesto Sauce Recipes

Baked tofu and pasta with pesto sauce is a flavor-packed dish that combines the crispy texture of baked tofu with the rich, nutty flavor of pesto sauce. The dish is easy to make and can be customized to suit your own taste preferences. Whether you are a vegetarian or simply looking for a healthy and satisfying meal, baked tofu and pasta with pesto sauce is a great option.

Let's cook with our recipes!

CREAMY PESTO PASTA BAKE RECIPE BY TASTY

Creamy Pesto Pasta Bake Recipe by Tasty image

Here's what you need: fresh basil, garlic, pine nuts, grated parmesan cheese, olive oil, cold water, heavy cream, salt, pepper, fusilli pasta, cherry tomato, grated parmesan cheese, mozzarella ball

Provided by Tasty

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups fresh basil
2 cloves garlic
½ cup pine nuts
¾ cup grated parmesan cheese, grated
¾ cup olive oil
¼ cup cold water
½ cup heavy cream
1 teaspoon salt
½ teaspoon pepper
12 oz fusilli pasta, al dente
1 cup cherry tomato, halved
1 cup grated parmesan cheese
8 oz mozzarella ball

Steps:

To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside.
Cook fusilli to very al dente, or about 3-4 minutes before the package instructs for cook time, then drain pasta.
Halve cherry tomatoes.
In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto.
Top with grated parmesan and mozzarella balls.
Bake at 400° Fahrenheit for 10-15 minutes, or until mozzarella has melted.
Garnish with additional parmesan and fresh basil. Serve immediately.
Enjoy!

Nutrition Facts : Calories 1234 calories, Carbohydrate 71 grams, Fat 89 grams, Fiber 4 grams, Protein 42 grams, Sugar 6 grams

PESTO TOFU PASTA

Pesto Tofu Pasta image

This is a great twist on pesto pasta! It is my husband's favorite! The dish comes together in a snap!

Provided by Veronica

Categories World Cuisine Recipes European Italian

Time 1h40m

Yield 8

Number Of Ingredients 12

Ingredients

1 pound tri-colored spiral pasta
¼ cup olive oil
2 cups milk
1 (1.2 ounce) package creamy pesto sauce mix
2 tablespoons olive oil
1 (16 ounce) package firm tofu, drained and cubed
salt and pepper to taste
1 pound fresh mushrooms, coarsely chopped
1 cup sliced black olives
1 tablespoon capers
¼ cup grated Parmesan cheese
1 sprig fresh basil

Steps:

Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.
Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 28.2 g, Cholesterol 7.1 mg, Fat 20.1 g, Fiber 3.3 g, Protein 18.2 g, SaturatedFat 4.1 g, Sodium 537.4 mg, Sugar 4.8 g

TOFU PESTO PASTA RECIPE

Tofu Pesto Pasta Recipe image

The tofu gives this pesto pasta recipe a cheesy creaminess, and the spices and basil make such a delicious sauce.

Provided by Miriam Hahn,Tasting Table Staff

Categories main course

Time 15m

Number Of Ingredients 16

Ingredients

1 package extra firm tofu
8 to 12 ounces pasta (any type)
1 cup (packed) fresh basil leaves + more for topping, slivered
¼ cup nutritional yeast
2 cloves garlic, minced
2 tablespoons walnuts
2 tablespoons olive oil
3 tablespoons water
Juice from 1 ½ lemons (or just one if it is large and juicy)
1 teaspoon pink Himalayan salt (or other coarse salt)
1 teaspoon oregano
1 teaspoon garlic powder
½ teaspoon pepper
¼ cup reserved pasta water
¼ cup toasted pine nuts, for topping
1 to 2 plum tomatoes, chopped, for topping

Steps:

Remove the tofu from the package and discard the water.
Press the tofu by placing it in a shallow bowl or dish. Place a flat plate on top of the tofu and place something heavy on top of the plate. Let it sit for about 20 minutes, then pour out the water collected in the bowl.
When the tofu is ready, prepare the pasta by following the instructions on the box, reserving ¼ cup of the cooking water.
Cube the pressed tofu and add it to the food processor along with the basil, nutritional yeast, garlic, walnuts, olive oil, 3 tablespoons water, lemon juice, salt, oregano, garlic powder, and pepper. Blend until it is a smooth sauce.
Drain the cooked pasta, and place the drained pasta back in the pot.
Add the sauce and reserved cooking water. Stir to combine.
Serve in individual bowls and top with basil, tomatoes, and pine nuts.

Nutrition Facts : Calories 584 calories, Carbohydrate 67 g carbohydrates, Cholesterol 0 mg cholesterol, Fat 24 g fat, Fiber 10 g fiber, Protein 33 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 606 mg, Sugar 4 g, TransFat 0 g

Tips:

Choose the firmest tofu you can find. This will help it hold its shape when cooked.
Press the tofu before cooking. This will help remove excess water and make the tofu more flavorful.
Flavor the tofu before baking. You can use a variety of marinades, sauces, or spices to add flavor to the tofu.
Bake the tofu at a high temperature. This will help create a crispy crust on the outside of the tofu.
Don't overcook the tofu. Overcooked tofu is tough and chewy.
Serve the tofu immediately. Tofu is best when served hot and fresh.

Conclusion:

Baked tofu and pasta with pesto sauce is a delicious and easy-to-make meal. The tofu is crispy on the outside and tender on the inside, and the pesto sauce is flavorful and aromatic. This dish is perfect for a weeknight dinner or a casual lunch.