02/12/2025Pasta - Main courses - Tofu, legumes and seitan

Pasta with Creamy Pistachio & Spinach “Pesto”

Name: Pasta with Creamy Pistachio & Spinach “Pesto”
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 50 g spinach sprouts; 30 g pistachios; 2 tbsp sunflower seeds; 4 tbsp nutritional yeast; 200 g firm tofu; 3 tbsp lemon juice; 125 mL soy cream; 2 tbsp olive oil; salt; pepper; 190 g Tagliatelle

Italian cuisine Autumn / Winter Spring / Summer Oven-free

For: 2 serv.Difficulty: EasyPreparation: 10 minCooking: 10 min

I’m the kind of person who could eat pasta every single day (but Kevin dooooesn’t want to—loser), so sometimes I throw in things that are both delicious and good for me.

I can’t stand pesto pasta—it just feels like eating oil to me, and I don’t get the whole pasta with oil concept, sorry 😅. But I wanted to take inspiration from pesto for this pistachio and spinach pasta, adding some lemon and a little cheesy flavor 😍. For the creaminess, I added tofu and a bit of soy cream!

Servings

Ingredients

Cups

-spinach sprouts 50 (g)
-pistachios 30 (g)
-sunflower seeds 2 (tbsp)
-nutritional yeast 4 (tbsp)
-firm tofu 200 (g)
-lemon juice 3 (tbsp)
-soy cream 125 (mL)
-olive oil 2 (tbsp)
-salt
-pepper
-Tagliatelle 190 (g)

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Steps

Put a pot of water on to boil for the pasta.
Blend together the spinach, pistachios, sunflower seeds, nutritional yeast, tofu, lemon juice, olive oil, salt, pepper, and soy cream. You’ll get a creamy mixture—it’s okay if there are some small chunks!
Cook the tagliatelle.
Pour the spinach cream into a pan and heat it up. Add some pasta cooking water (about 125 mL or ½ cup).
Once the pasta is cooked, transfer it to the pan with the sauce and toss to coat well. Then, serve!