Pesto Pasta

Aug 7, 2014


  • 1 pound pasta or noodles
  • 1 pound tofu
  • 3 TBSP Rhapsody Sweet White Miso
  • 1 large bunch of basil
  • 1/4 cup of olive oil
  • 1 clove garlic (optional)

Put on a pot of water to cook the pasta. If you have time, crumble the tofu and steam for 10 minutes and cool. If you don’t have time, just use it as is. As you wait for the pasta to cook blend the basil and garlic with the olive oil (in the absence of a blender, cut the basil and garlic VERY fine and mix together with the oil). When the pasta is done, drain it and cool with cold water. Drain in a colander until all the water is gone. Place pasta in a large bowl and set aside. Combine the remaining ingredients and smoosh them together with your hands. Add to the pasta and toss. Serve and Enjoy!


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