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Pesto Noodles

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Pesto Noodles
  • 4 Servings
  • 10 mins Prep Time
  • 30 mins Total Time
  • 340 Cal/Serving

Nutritional Facts

Cal./Serving 340
Total Fat 15g
Saturated Fat
Trans Fat
Cholesterol 0mg
Sodium 700mg
Carbohydrates 44g
Dietary Fiber
Sugars 1g
Protein 11g


1 pkg Nasoya® Japanese Udon Noodles
1/3 cup Nasoya® Organic Silken Tofu
1 cup chopped or whole sun-dried tomatoes packed in oil
1/2 cup pine nuts
1/3 cup packed fresh basil
1/2 tsp salt


  1. Cook pasta according to package directions. Rinse, drain, and set aside.
  2. Strain the sun-dried tomatoes, separating the tomatoes from the oil (reserving both). If necessary, add olive oil to the liquid to make 1/4 cup of oil. If using whole tomatoes, cut them into bite-sized pieces.
  3. Put the pine nuts, basil, and salt into a food processor and blend until combined. Add the reserved oil from the sun-dried tomatoes and continue blending until the mixture forms a paste.
  4. Add the silken tofu and blend until combined.
  5. Toss the cooked pasta with the pesto sauce in a large bowl, and then gently stir in the reserved sun-dried tomatoes.
  6. Serve warm or chilled.

Nasoya products used in this recipe:


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    Did You Know?

    Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.

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