Light Pesto Pasta

Light Pesto Pasta

Serves 1

• 1 serving whole wheat spaghetti or other pasta, cooked and drained
• 1/5 of a block of silken tofu (about 91 grams)
• about 20 fresh basil leaves or more, to taste (I used 18 grams total)
• 4 cloves of fresh garlic, pressed
• 1 tbsp nutritional yeast
• 1/4 cup of unsweetened non-dairy milk
• salt and pepper to taste
• a large handful of baby spinach (optional)

Combine tofu, pressed garlic, nutritional yeast, and basil leaves in a food processor. Add non-dairy milk slowly between processing until the sauce is completely blended. Add more non-dairy milk if necessary to achieve a creamy consistency. Add salt, pepper, or more garlic/basil leaves to taste and process until combined. Combine pesto sauce, cooked spaghetti, and spinach in a saucepan over medium heat. Stir frequently until spinach has wilted and pasta is hot. Serve immediately.