Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 8.52 dollar
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 250grams firm tofu
- 1/2 cup basil leaves (plus extra to serve)
- 600grams broccoli, cut into florets
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon, juiced and rind finely grated
- 1 cup parmesan, grated
- 300grams quinoa rigatoni
- 2tablespoons olive oil
- 1 garlic clove, crushed
- 80grams pine nuts, toasted
Nutrition per serving
3700kJ
Protein
35.5grams
Sugars
4.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Process 600g broccoli florets, 1/2 cup basil leaves, 80g toasted pine nuts, 1 crushed garlic clove, 2 tsp grated lemon rind, 1/4 cup lemon juice, 1/4 cup extra virgin olive oil and 1 cup grated parmesan in a food processor until finely chopped. Set aside.
Step 2 of 3
Cut 250g tofu into cubes. Heat 2 tbs olive oil in a non-stick frying pan over medium heat. Cook tofu, turning often, or until golden. Remove using a slotted spoon and drain on paper towel.
Step 3 of 3
Cook quinoa according to packet instructions. Drain, reserving 1/2 cup of the cooking liquid. Return pasta and cooking liquid to the pan over medium heat. Add broccoli mixture and stir for 1–2 minutes or until well combined. Serve pasta with tofu and basil leaves.
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