Creamy Pesto Pasta
While I love a creamy texture when it comes to sauces, I don't love the cream itself. Creamy sauces tend to be more fat based and also feel very heavy on the stomach, even if they do taste good going down. Then there is the drama with pasta...I love spaghetti every once in a while, but if there is an option for an almost calorie free and nutrient-dense pasta, that is definitely worth it too. Zuchinni is the best pasta substitution for this dish because of the color and sweetness. When using the avocado pesto sauce to top it off, it creates a creamy and filling texture that will be way more nutritious then any pasta dish you could have. Lastly, the added tofu gives that extra source of protein so that you could eat this for a filling and satisfying lunch or dinner.
2 Large Zucchinis (made into noodles with Veggetti vegetable spiralizer)
1-2 Cloves of garlic (the garlic gives this dish a strong taste, so use 1 if you are are more sensitive to strong flavors)
1/4 block of extra firm tofu
Juice from 1/4 of a lemon
1/4 cup Basil leaves chopped
1/8 tsp Sea Salt
Pinch of pepper
1 tsp Olive Oil
In the food processor, add in your avocado, garlic cloves, and lemon juice, olive oil, basil leaves, sea salt, and pepper. Process until texture is soft and creamy. Pour into bowl & place in fridge, covered.
In a sauce pan, add a dash of olive oil with your zucchini noodles and cut up tofu. Cook on medium and stir until tofu and noodles are hot. Strain noodles & tofu using strainer then place back into pan on low heat. Take out your pesto sauce and pour it on the pan with your other ingredients. You probably will not use all of your sauce, but you can save the leftovers for up to three days!
Pour onto plate or bowl & Enjoy!