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Vegan Pesto Pasta

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Vegan Pesto Pasta
Gluten Free | Vegan | Dairy Free | Vegetarian

10 Button Mushrooms Finely Sliced

10 Dried Porcini Mushrooms

1/4 of a brown onion grated

1 Block extra firm tofu

1 Artichoke heart finely sliced

1 TBSP GF Soy Sauce

1/2 TBSP Rice Wine Vinegar

1 tsp Sambal

3 Garlic Cloves Sliced


1-2 TBSP Vegan Pesto (See Previous Post for Recipe)

2 TBSP Pine Nuts

GF Pasta to serve


Place the Porcini mushrooms in a heat proof jug and pour over 1 cup of boiling water. Allow to sit for at least one hour.


Strain the mushrooms while preserving the water the mushroom soaked in.


Dice the tofu and place in a container with the mushroom water, soy sauce, rice wine vinegar, sambal and garlic. Allow to marinate for at least 1 hour. Place the soaked porcini's into the fridge.


Heat some EVOO in a large fry pan and fry the tofu until all sides are golden. Remove from the fry pan and place on a plate.


Heat some additional EVOO in the fry pan and cook the onion until tender. Place the buttom mushrooms in and mix well


Roughly chop the porcini mushrooms and add into the fry pan . Mix in the artichoke, tofu and pine nuts.


Stir in the pesto and allow to heat through. Serve with pasta. Enjoy!

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

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