Creamy pesto spaghetti with peanut crunch

main dish
Total: 1 hr | Active: 30 min.
vegan, lactose-free

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.

Recipe by:
Sue and Sibylle - Comme Soie

Ingredients

for 4 person

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

How it's done

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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