Oil-free and gluten-free summery pesto pasta

My secret!

• 2 to 3 cups of zucchini, cubbed
• 1 clove of garlic, minced or one teaspoon of my garlic spice blend
• Salt to taste
• Black pepper to taste
• Lemon juice (approx. 1 tablespoon)
• Lemon zest (approx. 1 tablespoon)
• 1/4 cup of cashew cream
• 1/3 cup of peas
• a bunch of fresh basil
• Cooked pasta
• FOR THE TOFU:
• 1 cup of cubed tofu
• 2 tablespoons of soy sauce
• 1/4 teaspoon black pepper
• 1/4 teaspoon of garlic powder

Instructions

  • 1.
    Add the tofu to a bowl along with the ingredients for the marinate, let it marinade for a while, put them in the air-fryer for 7 to 10 minutes at 160C, or bake it in the oven until golden brown or sauté them in a non-stick skillet.
  • 2.
    Cook and drain your pasta
  • 3.
    Ina skillet, add a little bit of water, then add the zucchini, add the salt and pepper, sauté until soft and cooked, add the garlic, sauté for 1 minute more. Reserve.
  • 4.
    Add the salted zucchini into a bowl, along with the basil, lemon zests, lemon juice, the cashew cream and blend until smooth. Add the pasta, the fried tofu, the peas and mix to combine. Adjust the salt and pepper and serve it hot or cold!
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