Creamy pesto spaghetti with peanut crunch

Creamy pesto spaghetti with peanut crunch

Total: 1 hr | Active: 30 min.
vegan, lactose-free
Nutritional value / person: 833 kcal
, Fat: 48 g
, Carbohydrate: 70 g
, Protein: 27 g
Our dear Hannah has enchanted us with this delicious recipe. We love the creaminess that the cashews add to the pesto. Combined with the crispy peanut tofu, this recipe is an absolute highlight. It is best to prepare twice the amount of peanut tofu, as half will be eaten while cooking.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pesto

1 bunch basil, torn into pieces
1 garlic clove, coarsely chopped
50 g pine nuts
50 g cashew nuts
1 dl olive oil
¾ dl water
½ lemon, the whole juice
1 tsp maple syrup
salt to taste

Prepare the tofu

200 g tofu, plain
1 tbsp white flour
½ tsp salt

Peanut tofu crunch

1 tbsp sesame oil
1 garlic clove, finely chopped
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp peanut butter (crunchy)

Spaghetti

300 g spaghetti
salted water, boiling
2 sprig basil, leaves torn off
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How it's done

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Pesto

Finely puree the basil, garlic, pine nuts, cashew nuts, oil, water, lemon juice and maple syrup, add salt. Cover the pesto and set aside.

Prepare the tofu

Squeeze the tofu well with your hands in a sieve to remove excess liquid. Crumble the tofu, mix with flour and salt in a bowl, leave to stand for approx. 30 mins.

Peanut tofu crunch

Heat the oil in a non-stick frying pan. Briefly sauté the garlic, add the tofu, fry for approx. 5 mins. until golden brown, stirring occasionally. Combine the soy sauce, rice vinegar, maple syrup and peanut butter, add and simmer briefly.

Spaghetti

Cook the spaghetti in boiling salted water until al dente. Drain the spaghetti, mix with the pesto, arrange with the peanut tofu crunch and the basil leaves.

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