Pesto Pasta Loaded with Veggies and Baked Tofu
Ingredients
- 14 oz full fat coconut milk
- 1 cup fresh basil leaves
- 2 cups fresh kale, chopped
- 8 cloves roasted garlic
- 1/4 cup nutritional yeast
- 1 tbl mild @misomaster
- 1/4 cup unsalted sunflower seeds
Preparation
Put all ingredients into a food processor or high speed blender and process until smooth
Add in 1/2 cup pasta water or just hot water at the end to make it even smoother
It is imperative to use roasted garlic because the roasting step cuts the sharpness of the garlic and adds a more complex flavor than raw
Peel the garlic and wrap it in foil
Bake at 425 for 15 min or toss the foil wrapped garlic into your airfryer at 370 for 20 min
