Hello #LoyalRoyals
We think this might just be the ultimate vegan pesto pasta dish. We love the creaminess of the blitzed avocado, the genius combo of zoodles + spaghetti and the golden nuggets of spiced tofu. In case you’re wondering, zoodles are fresh, no-carb spiralised zucchini noodles.
Please share this recipe with your plant-loving friends and let us know if you make it this week.
Love to all you Green Goddesses out there 💚
HRH Kathleen
You’ll need
1 block firm tofu
1 tsp paprika
Olive oil
1 jar Pesto Princess Basil & Lemon Pesto
2 avocados
1 lemon, juiced and zested
1 packet zucchini pasta (you can buy this in-store or make your own)
250 g spaghetti (or other long pasta)
Handful of baby tomatoes
Mixed seeds to sprinkle
How to
1. Drain the tofu, cut it into chunky strips and pan-fry in the paprika and olive oil until crisp. Set aside.
2. Cook the pasta according to the package instructions and, just before draining, place the zoodles in a colander. Pour the hot pasta over the zoodles to warm them up, then drain. Reserve a couple of tablespoons of the pasta water in case you need it later. Empty the pasta and zoodles into the pot and give them a toss to combine. Keep warm while you make the pesto.
3. Blitz the avocados, lemon juice, and Pesto Princess Basil & Lemon Pesto in a food processor until smooth. Season to taste with salt and black pepper. Add to the pot and loosen with a little reserved pasta water or olive oil.
4. Serve immediately, topped with halved, fresh tomatoes and a sprinkling of seeds.
Serves 4.
Photography by Michelle Parkin.
Recipes and styling by Aletta Lintvelt.
Food Assistant: Maya Miller.
