The pasta craze continued after the tempeh bolognese and I went down another soy route, which I hinted at in my chocolate hazelnut brownie post yesterday…who knew silken tofu was the missing ingredient in my vegan sauces?!
I took the pesto sauce down a non conventional road, making use of toasted sunflower seeds and the silken tofu, combined with the classic basil, a little lemon juice, salt, pepper, nutritional yeast and simply water for thinning out. No oil required. I kid you not it was the best bowl of pesto pasta I’ve ever eaten!
I actually made it the day previous and ended up milling through have the bowl cold. I think it was possibly even better cold as a pasta salad, but in all honesty it’s awesome either way. The toasted sunflower seeds were an incredible addition, the silken tofu merely acting as a protein rich creamy thickener, whizzed up with ease along with a generous amount of fresh basil.
I actually incorporated some roasted garlic; so much better than raw or sautéed as it becomes so incredibly sweet. I should have added garlic to the my top ten power foods as it really has become a staple of late and not just as an ingredient in dishes, I make my way through 4-5 large roasted cloves pretty much every day. And yes I do pretty much stink of garlic all the time…I don’t even notice it myself and since upping my intake my digestion has improved dramatically so it’s totally worth it!
The scent of the pesto was altogether alluring and once I drench the mixture of spelt wholegrain fusilli, blanched zucchini noodles and petit pois peas, garnished with yet more toasted sunflower seeds and some fresh basil. A protein packed, dairy free pesto sauce that I’m telling you now to make. It was most definitely one of those recipes that had to be shared as soon as possible. Had I not had Wednesday’s recipe shares to catch up on it would have come your way a little sooner.
I’m taking a mini break tomorrow on the recipe front to bring you a new circuit workout to try. It shall be my rest day but if you have a little extra surge of energy of a Sunday morning or afternoon its one you can try from the comfort of your own home – dumbbell’s optional but recommended for a little extra burn! Happy Saturday folks!
Vegan Protein Sunflower Seed Pesto
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 10 – 12 minutes
- 100g (3.5oz) firm silken tofu
- 2 tbsp toasted sunflower seeds
- 1 tbsp nutritional yeast
- 1 roasted clove of garlic (roast for 25 –30 minutes at 180C/350F whenever you have the oven on!)
- 2-3 tbsp water
- 1 tbsp lemon juice
- 1/2 cup fresh basil packed
- 1/4 tsp sea salt
Pasta & Veggies
- 1/2 cup zucchini noodles
- 1/3 cup petit pois peas (frozen are fine)
- 1/2 cup uncooked fusilli wholegrain spelt pasta
- 1/2 tbsp toasted sunflower seeds
- Fresh basil to garnish
- Cover spelt pasta with boiling water and cook for 8 – 10 minutes depending on how al dente you like it.
- Meanwhile blend together all pesto ingredients in a food processor or using a hand/stick blender until perfectly smooth. Add a little more water if you find it’s too thick.
- Place zucchini noodles and petit pois peas in with the pasta for the final 3 minutes of cooking time.
- Drain veggies and pasta, pour over sauce and stir well to combine. Place back in to your empty pot to heat through for 2-3 minutes. Alternatively prepare pasta and veggies, allow to cool or rinse under cold water before combining with sauce for a delicious pasta salad. Once mixed together chilled it will keep perfectly in the fridge for a day or two.
- Serve topped with toasted sunflower seeds and fresh basil.