Spicy Jalapeno Rocket Pesto
I’m not kidding when I say – this is one of the most flavourful and fresh pesto pasta recipe! Paired with turmeric tofu, you can make this gluten free and oil free without compromising on deliciousness.
Servings: 2
Ingredients
- 1 cup rocket leaves
- 1/2 cup basil
- 2 tbsp walnuts (7-8)
- 1 jalapeno
- 2 tbsp nutritional yeast
- 1 tbsp vegan parmesan
- 1 tbsp lemon juice
- 1/2 tsp salt
- 3 tbsp olive oil
- 8 sun dried tomatoes
- 1/2 cup pasta water
Turmeric Tofu
- 150 g extra firm tofu
- 1/4 tsp turmeric
- 1/2 tbsp garam masala
- pinch hing
- salt
Instructions
- Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente.
- Drain the cooked pasta, reserving about 1/2 cup of the pasta cooking water, and set aside.
- In a food processor or blender, combine the rocket, basil, walnuts, jalapeno, nutritional yeast, vegan parm, lemon juice, salt, and olive oil. Add a splash of
- Blend until smooth.
- Cut the extra firm tofu into small cubes.
- To a pan, add olive oil and spices: hing, turmeric and garam masala. Add the tofu onto the pan and pan fry until crispy.
- Keep the tofu aside. Add oil and 5 chopped sun dried tomatoes. Saute for a few minutes.
- Toss the cooked pasta with the rocket pesto until the pasta is evenly coated.
- Serve the rocket pesto pasta warm, garnished with turmeric tofu and more sun dried tomatoes. Enjoy!