Penne with Pesto and Vegetables

Dairy Free

Author:based on Vegetarian Times
Yield:4 servings
Category:Main Courses


1/4 cups pine nuts
1 tsp. salt
1 cloves garlic, peeled and crushed
1 1/2 cups fresh basil
1 pinches crushed red pepper flakes
1/2 cups firm silken tofu (4 oz)
1 tbsp. olive oil
12 oz. small red potatoes, cut into 3/4" chunks (about 6)
1 cups broccoli
1/4 tsp. salt
12 oz. penne pasta (or other short tubular pasta)


  1. : In dry small skillet, toast pine nuts over medium-low heat, stirring, until light golden and fragrant, 2 to 4 minutes. Transfer to small bowl and let cool. Using the side of chef's knife, mash garlic and 1 teaspoon salt until paste forms. Transfer to food processor along with toasted pine nuts, basil and pepper flakes and process until finely chopped. OR, USE 1/2 CUP PREPARED PESTO INSTEAD.
  2. Add tofu and oil to pesto-mixture process it is smooth. Transfer to medium bowl and season with freshly ground pepper to taste. Set mixture aside.
  3. Place potatoes in a steamer basket in large saucepan over 2 cups boiling water and season with remaining 1/4 teaspoon salt. Cover and cook 4 minutes. Add green beans and broccoli to steamer basket, cover and cook until potatoes and beans are tender, 8 to 10 minutes.
  4. Transfer vegetables to large serving bowl; cover to keep warm. Measure 1/3 cup water remaining in steamer and stir into pesto until well blended.
  5. Meanwhile, add penne to boiling water; stir to prevent sticking. Cook until just tender, 8 to 10 minutes.
  6. Drain pasta, reserving a little cooking water. Add pasta to vegetables along with pesto, adding a little reserved pasta water if needed. Toss to coat well and serve hot.


Nutrition Facts

4 servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Sodium 689mg29%
Total Carbohydrate 43g14%
Dietary Fiber 3g12%
Total Sugars
Includes Added Sugars
Protein 10g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.