I’m always trying to find ways to sneak extra protein into my toddler’s diet. He’s a carb lover (who isn’t?!) and while my 6-ingredient protein muffins and healthy chia protein pudding have been a huge hit with him during snack time, I wanted to make sure he gets extra protein in at dinner time too. This high protein pesto pasta is a sneaky way to pack in tons of extra protein without my toddler… or even my husband, noticing! It’s creamy, fresh, totally delicious, and contains almost 20 grams of protein per serving. Now that’s a major Mom win!
Why You’ll Love This Protein Pesto
- Protein-Packed: Each serving delivers a solid protein boost from tofu and cashews – unlike traditional pesto.
- One-Pot & Quick: Blend the pesto while the pasta cooks for a quick and easy meal!
- Vegan & Allergy-Friendly: No dairy or gluten, with rich and fresh flavor from plant-based ingredients.
- Versatile & Customizable: Use pine nuts, add spinach, or swap in different pasta shapes – do what you need to make this meal kid-friendly too!
Frequently Asked Questions
What kind of tofu can I use?
Firm or extra-firm tofu works best for a creamy, rich texture. Silken tofu will result in a thinner sauce.
Can I freeze this protein pesto?
Yes! Store leftovers in an airtight container for up to 3 months. Thaw in the fridge overnight then stir well before reheating.
What can I use instead of cashews?
Pine nuts are traditional, but almonds, walnuts, or sunflower seeds can also add a great flavor and nutty texture.
Sam’s Recipe Tips
- Drain tofu thoroughly by pressing it between towels to reduce moisture and enhance creaminess.
- Use some pasta water to loosen the pesto – it helps it coat the pasta perfectly.
- Bonus flavor: Add a handful of fresh spinach or arugula to the pesto for extra nutrients.
- Serve suggestion: Top with cherry tomatoes, olives, or a protein garnish like chickpeas.
High Protein Pesto Pasta (dairy-free!)
Equipment
- 1 food processor or high speed blender
- 1 large pot
Ingredients
For the protein pesto:
- 2 cups fresh basil
- 1 14-ounce package firm tofu drained
- 1/2 cup unsalted cashews or pine nuts
- 1/4 cup olive oil
- 3 garlic cloves
- 2-3 tablespoons lemon juice
- 1 teaspoon salt
For the pasta:
- 1 12-ounce box pasta I used gluten-free brown rice pasta
Instructions
- Bring a large pot of water to a boil. Once boiling, add in the pasta and cook according to package instructions.
- While the pasta cooks, add all protein pesto ingredients to a food processor or blender and pulse until mostly smooth.
- Once the pasta is al dente, drain the pasta from the water but reserve about one cup of pasta water.
- Add the drained pasta back into the pot, add in the protein pesto and toss the pasta together. If the sauce is too thick, slowly add in some of that reserved pasta water until the sauce is to your liking.
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