Super Veggie Pesto Pasta

Pesto pasta is such a classic. The ultimate comfort food. And this one certainly doesn’t disappoint. Created with mushrooms, tofu and Fragata olives this is a delicious dish which can be prepared in barely any time at all. So you can easily create a Mediterranean moment with your midweek meal.

Serves 4

Prep time 15 minutes

Cook Time 15 minutes

Difficulty Medium

Home » Recipes » Dinner » Super Veggie Pesto Pasta

Ingredients

1 pack Fragata pitted olives with sea salt

200g chestnut mushrooms

2 servings pasta of choice- use GF if needed

2 heaped Tbsp pesto

Olive oil for cooking

Sea salt and pepper to taste

Chilli flakes optional

150g firm tofu

Dash of mixed herbs

1 large clove garlic

Method

Cook the pasta according to the instructions on the packet.

Cut the tofu into cubes and add these into a frying pan over medium- high heat and cook until nice and crisp on the outside. Transfer these into a bowl and set aside.

Slice the mushrooms and add these into the pan, along with a slight drizzle of olive oil and the olives.

Crush in the garlic clove and sauté these over medium-high heat until beautifully golden and fragrant.

Once the mushrooms are cooked, add in the tofu and season everything to taste with salt, pepper and mixed herbs.

Once the pasta is cooked, drain the water, reserving a little behind.

Add the pasta into the veggies and stir through the pesto and chilli flakes if using.

Feel free to pour in some of the extra pasta water to help everything mxi together and prevent the dish becoming too dry.