Linguini Pasta with Basil Pesto, Tofu with spicy Gochujang sauce, and Pan-roasted Yellow Squash with garlic.
Had this for dinner last night and enjoyed the bursts of Italian and Asian flavors! The whole family loved it! Recipe in comments.
by alwaysrunningerrands
1 Comment
alwaysrunningerrands
Recipe:
Ingredients :
For Pasta – Whole wheat Linguini – half of 16oz box (roughly 8oz), Sprouts organic vegan basil pesto – about 1/3 cup, crushed red pepper flakes – 1 tablespoon, pine nuts – a few to garnish.
For Tofu – 1 block of Firm tofu, 2 tablespoons of olive oil, vegan Gochujang paste – 3 tablespoons, vegetable stock – 1/4 cup, black sesame seeds – 2 tablespoons.
Yellow Squash – two medium sized yellow squash, 1 tablespoon olive oil, granulated garlic- 2 teaspoons, salt to taste.
Cooking instructions:
Tofu – Drain tofu tub, pat dry and chop the big block into bite sized cubes. In a skillet heat oil and sauté the cubes on medium heat until uniformly light browned. Add gochujang paste and vegetable stock. Mix well. Turn the stove off, garnish with black sesame seeds. Add salt if necessary.
Yellow Squash – chop the squash into half inch thick half moons. Heat oil in a frying pan on medium heat and pan roast the half moons on both sides (flipping mid way) for about 10 minutes. Sprinkle granulated garlic and salt making sure all the pieces are coated evenly. Turn off heat.
Pasta – boil whole wheat Linguini in salted water until al dente. Drain and mix the basil pesto in. Add crushed red pepper flakes and toss everything together. Garnish with pine nuts (and a little bit grated Parmesan if you desire).
Plating – arrange the above three items in desired amounts on the plate. Enjoy the bursts of flavors 🙂
1 Comment
Recipe:
Ingredients :
For Pasta – Whole wheat Linguini – half of 16oz box (roughly 8oz), Sprouts organic vegan basil pesto – about 1/3 cup, crushed red pepper flakes – 1 tablespoon, pine nuts – a few to garnish.
For Tofu – 1 block of Firm tofu, 2 tablespoons of olive oil, vegan Gochujang paste – 3 tablespoons, vegetable stock – 1/4 cup, black sesame seeds – 2 tablespoons.
Yellow Squash – two medium sized yellow squash, 1 tablespoon olive oil, granulated garlic- 2 teaspoons, salt to taste.
Cooking instructions:
Tofu – Drain tofu tub, pat dry and chop the big block into bite sized cubes. In a skillet heat oil and sauté the cubes on medium heat until uniformly light browned. Add gochujang paste and vegetable stock. Mix well. Turn the stove off, garnish with black sesame seeds. Add salt if necessary.
Yellow Squash – chop the squash into half inch thick half moons. Heat oil in a frying pan on medium heat and pan roast the half moons on both sides (flipping mid way) for about 10 minutes. Sprinkle granulated garlic and salt making sure all the pieces are coated evenly. Turn off heat.
Pasta – boil whole wheat Linguini in salted water until al dente. Drain and mix the basil pesto in. Add crushed red pepper flakes and toss everything together. Garnish with pine nuts (and a little bit grated Parmesan if you desire).
Plating – arrange the above three items in desired amounts on the plate. Enjoy the bursts of flavors 🙂