Plant Based Protein Pesto Pasta


Here’s a recipe perfect for you and your baby, we loved it so much we’ve had it twice in a week. So fresh and perfect for this time of year.


• 1 block of Tofu
• 1 cup of pasta (of your choice, I used spelt fusilli) + a little oil for cooking

For the Pesto:

• 1 cereal bowl/ approx 100g of dry kale (no stalks)
• 30g / handful of fresh basil
• 1/2 cup / 100g almonds
• 1 garlic clove (2 if you LOVE garlic)
• 140ml / 1/2 cup extra virgin olive oil
• 1 lemon
• 3 tablespoons nutritional yeast
• Pinch of black pepper

Optional vegetables; green peas & asparagus work well.


  • Pre heat the oven to 180•c
  • Add the almonds to a lined baking tray in the middle shelf of the oven & cook until they go golden brown for approximately 10 minutes.
  • Once the almonds have cooled add to the blender followed by the kale, basil, chopped garlic, nutritional yeast, lemon juice & black pepper.
  • Blitz first so the almonds break into little pieces then stir, add in the olive oil & blitz again until into a fine pesto consistency. (If serving to little ones ensure every nut is finely blended up. (Children under 5 shouldn’t be given whole nuts as a choking hazard).
  • Set the pesto aside, steam the veggies (usually take 10 minutes until really soft) & boil the pasta with a splash of oil until cooked (see instructions mine took 5 minutes until soft). Whilst these are cooking chop the tofu & pan fry in a little oil & lemon juice until soft for approximately 5 minutes.*
  • Once cooked add the drained pasta, veggies & a heaped tablespoon of the pesto to the tofu pan & stir through cooking on a low heat, then let cool for little ones.  You can add a pinch of salt to adults portions if you wish.  It’s a great one to pre prep the homemade pesto before & keep in the fridge so dinner can be really in less than 10 minutes when you need it!

* To minimise the risk of choking, depending on the age & stage of your weaning journey the tofu can be served in finger food strips, or into bite sized pieces, also mashed up works too.

Really hope you all enjoy the recipe as much as Clara & I did! 


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