This pasta screams Spring. It’s light, fresh, and bright. And absolutely delicious.
This dinner was inspired by a dish I saw on Serious Eats, which called for bacon. I subbed in some “smoked” tofu.
I used parmesan when I made it the first time, but the substitution of nutritional yeast could veganize this.
Fettucine with Corn Pesto and Smoky Tofu
– 2 servings fettucine or other long pasta
– Kernels from 4 ears of corn (cut off)
– 10-12 leaves of basil
– 3 tbsp parmesan
– 1 clove garlic, cut in half
– 1 small piece of tofu (1 or 2 inch cube)
– 1 tsp. liquid smoke
– 1 tbsp. soy sauce
– Handful of toasted walnuts
1. Cut tofu into very thin inch-long strips and marinate in the liquid smoke and soy sauce
2. Cook the pasta
3. While pasta is cooking, Saute corn kernels and garlic in olive oil for 5-7 minutes, until tender
4. In a food processor or blender, puree about 3/4 of the corn (and the garlic) along with 1/2 cup water, 2 T parmesan, and all but 2 leaves of the basil. Adjust portion of water to create a smooth, fairly thick sauce. Salt and pepper to taste
5. Heat a bit of oil and shallow fry the tofu strips until crispy
6. Drain pasta and mix with ‘pesto’
7. Chiffonade the extra leaves of basil
8. Combine reserved corn, basil, 1 T parmesan, and crisped tofu. Top pasta with this mixture