Dairy-Free Pesto Pasta Salad
This dish is best when served fresh. If you opt to make it ahead or store any leftovers, then you might want to add a little lemon juice to the sauce. It helps to preserve the freshness of the basil and tastes good too!
Ingredients
- 16 ounces pasta ((can use gluten-free, if needed))
- 1/4 cup pine nuts
- 3 to 4 large garlic cloves
- 3 cups fresh basil
- 5.5 ounces firm silken tofu (drained)
- 2 tablespoons extra-virgin olive oil ((can sub water or unsweetened milk alternative for oil-free))
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt (or to taste)
- 1 1/2 cups cherry tomatoes (halved)
- Freshly ground black pepper (to taste (optional))
Instructions
- 1
Cook the pasta according to the package directions, and then rinse with cool water. Put the cooked pasta in a large bowl.
- 2
Put the pine nuts and garlic in your food processor or blender and pulse until finely minced. Add the basil, tofu, oil (or liquid), nutritional yeast, and salt and process until smooth.
- 3
Pour the creamy pesto sauce over the pasta and add the tomatoes. Toss until evenly coated.
- 4
Sprinkle with black pepper, if desired. Enjoy immediately!
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org