Creamy Spinach Walnut Basil Pesto with Tofu is a luscious blend of fresh basil, spinach, and silken tofu, creating a velvety sauce perfect for pasta. The addition of walnuts adds a delightful crunch and richness to this creamy pesto spinach pasta.
I have always been a massive fan of a pesto pasta sauce, and about adding in extra vegetables when I can (as you can see by my Eggplant and Pumpkin Lasagne and my Lemon Chicken Orzo with Spinach. This spinach walnut basil pesto is the perfect excuse to stack in the extra veg as spinach whittles down to almost nothing.
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Why you'll love this recipe
Packed with Veg. The basil pesto with walnuts is loaded with spinach, plus there's extra veg in the pasta like zucchini and tomatoes.
High protein. The silken tofu in the pesto sauce with spinach provides a substantial protein boost, perfect for a satisfying meal.
No heavy cream. This basil spinach pesto without cream is perfect for a meal-prep option. Make it vegan by removing the parmesan.
Easy to Make. With simple ingredients and a straightforward process, this creamy spinach basil pesto with tofu is perfect for quick weeknight dinners or meal prep.
Ingredients
Basil Spinach Pesto Sauce
Silken tofu. This gives the sauce its creamy texture and adds protein; you can also use Greek yogurt or cashew cream as alternatives.
Spinach. Provides a rich, green base for the spinach pesto.
Fresh basil. Adds classic pesto flavour.
Walnuts. These add a nutty richness to the spinach pesto and are a cheaper alternative to the traditional pine nuts.
Parmesan. Adds a savoury, umami flavour. For a vegan alternative, use nutritional yeast.
Lemon. Provides a fresh, tangy brightness.
Pesto Pasta with Vegetables
Pasta. Choose any pasta type you like, such as penne, fusilli, or spaghetti, to pair perfectly with the creamy spinach basil pesto.
Firm tofu. Firm tofu provides a hearty, protein-rich addition; you can also use tempeh or chickpeas as an alternative or even chicken.
Sundried tomatoes. I am a sucker for sundried tomatoes in basil pesto pasta. It's the best and you can't convince me otherwise.
Vegetables. I've added onion, zucchini and cherry tomatoes to the spinach basil pesto with walnuts as they compliment well.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make spinach pesto pasta
- Press tofu
Cover tofu in a clean dish towel or paper towels and place between two hard and heavy objects for at least 15 minutes. This will ensure any excess liquid is removed and allow the tofu to absorb the flavour from the spinach pesto with walnuts.
Once pressed, cut into cubes. - Prepare pasta
Add pasta to boiling water and cook according to packet instructions (minus 1 minute).
- Prepare vegetables
In the meantime, prepare the vegetables you plan to add to the pesto pasta.
- Cook vegetables and tofu
Heat some of the oil from the sundried tomatoes over a pan on medium heat. Add tofu, onion and zucchini and cook until lightly browned (approx. 10 minutes)
- Make pesto sauce
Add all the basil spinach pesto sauce into a stick blender, blender or food processor and blend until smooth (or desired texture). Taste here and adjust if needed.
- Finish dish
Add pasta, sauce, tomatoes and sundried tomatoes to the onion, zucchini and tofu in the pan. Mix until all combined. Top with parmesan if desired.
Top Tip
If you taste the pesto and it's quite tart, add a teaspoon of sugar then taste again. Repeat until the tart has decreased to your liking.
Meal prep and leftovers
Meal prepping Creamy Spinach Basil Pesto with Tofu allows you to have a nutritious, protein-packed meal ready for busy days.
Storing
Allow the spinach basil pesto pasta to cool completely Store the basil pesto pasta with sundried tomatoes and walnuts in the fridge for up to 5 days.
Because of the fresh basil and spinach in the pesto, the colour of the pesto sauce might become slightly dull throughout the week. It's still fine to eat.
Reheating
You can have this meal prep cold or if you want to reheat, add a splash of water before reheating in the microwave on one minute intervals. Stir after the first minute and repeat until heated through.
Freezing
You can freeze this basil pesto with spinach for up to 6 months, but the quality may degrade and there could be potential changes in texture and flavour because of the delicate nature of the tofu and fresh herbs.
Thaw in the fridge overnight before reheating.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, pesto pasta can be frozen. To maintain the best quality, freeze it in airtight containers for up to 6 months, the pesto sauce will become more muted in colour and texture might degrade.
Absolutely, pesto pasta can be enjoyed cold. It's a versatile dish that makes a delicious and refreshing meal straight from the fridge, perfect for a quick lunch or picnic.
Homemade pesto typically lasts about 5-7 days in the refrigerator when stored in an airtight container. For longer storage, freezing is a great option to preserve its fresh flavour and vibrant colour.
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Creamy Spinach Walnut Basil Pesto with Tofu
Ingredients
Pasta
- 500 g pasta of choice
- 450 g firm tofu cubed
- 1 zucchini sliced
- 1 onion diced
- 1 cup sundried tomatoes
- 1 cup cherry tomatoes
Sauce
- 350 g silken tofu
- 100 g (2 cups) spinach packed
- 20 g (½ cup) fresh basil packed
- 65 g (½ cup) walnuts
- 25 g (¼ cup) parmesan , freshly grated (or nutritional yeast)
- 1 lemon juice
- 2 cloves garlic peeled
- Salt and pepper
Instructions
- Cover tofu in a clean dish towel or paper towels and place between two hard and heavy objects for at least 15 minutes. This will ensure any excess liquid is removed and allow the tofu to absorb the flavour from the spinach pesto with walnuts.
- Add pasta to boiling water and cook according to packet instructions (minus 1 minute).
- In the meantime, prepare the vegetables you plan to add to the pesto pasta.
- Heat some of the oil from the sundried tomatoes over a pan on medium heat. Add tofu, onion and zucchini and cook until lightly browned (approx. 10 minutes)
- Add all the basil spinach pesto sauce into a stick blender, blender or food processor and blend until smooth (or desired texture). Taste here and adjust if needed.
- Add pasta, sauce, tomatoes and sundried tomatoes to the onion and zucchini. Mix until all combined. Top with parmesan if desired. See post for meal prep and leftovers information
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