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?Beet tofu ‘pesto’ pasta with sunflower micro greens+grilled zucchini+guacamole+peas.? This recipe happened by accident?. I made this beet filling for ravioli and through sheer laziness, mixed it with some whole-wheat pasta I had I the fridge…and liked it even better!!! And so much easier than my well-intentioned ravioli ?. My middle kid who hates beets ate this so fast!!! Happy Friday IG friends.?
?Recipe: Peel 1 large beet. Dice into 1/2 inch cubes and roast at 400F until softened (about 20 minutes). Add to food processor with 4-5oz firm tofu (about 1/3 of a 14oz pack), a large handful of basil leaves, 1 small minced garlic clove, 1 tsp minced ginger, 3 chopped scallions, 1 tsp miso paste, 1 tsp Tahini, squeeze of fresh lemon juice, 1 tsp sriracha, 2 tsp toasted sesame oil, salt to taste. Pulse until chunky consistency similar to ravioli filling texture. Add to saucepan with your favorite pasta and mix while heating. Add more oil to pan if too dry.
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