Nasoya Silken tofu is ideal for replacing eggs or dairy to create a...
Pesto and Noodles
- 1 pkg Nasoya Japanese Noodles
- 1/3 cup Nasoya Silken Tofu
- 1 cup chopped or whole sun-dried tomatoes packed in oil
- ½ cup pine nuts
- 1/3 cup packed fresh basil
- ½ tsp salt
Cook pasta according to package directions. Rinse, drain and set aside. Strain the sun-dried tomatoes, separating the tomatoes from the oil (reserving both). If necessary, add olive oil to the liquid to make ¼ cup of oil. If using whole tomatoes, cut them into bite-sized pieces. 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. Add the silken tofu and blend until combined. Toss the cooked pasta with the pesto sauce in a large bowl, and then gently stir in the reserved sun-dried tomatoes. Serve warm or chilled.