Summer Veggie Pasta with Goat Cheese and Pesto-Crusted Tofu

by Andrea D’Amore, Assistant Editor of Healing Recipes on

With so much basil in my herb garden (I’m giving it away in handfuls) and the farmer’s market that is blowing up with the flavors of summer, I spent the other night getting creative in my kitchen. The end result, although a tad richer than some of my culinary experiments, was so wonderful I couldn’t keep this creation to myself. So here you are, a recipe full of whole, delicious foods, phytochemicals, nutrients, and vitamins.

Pesto, which can be made from any fresh herb, is a vibrant condiment full of flavor and so easy to make.  Experimenting with pesto will allow you to experience the non-nutrient phytochemicals in herbs that provide anti-inflammatory, anti-microbial and antioxidant properties that protect our bodies and cells from pain, illness and free radical damage. Additionally, lycopene, an extremely powerful antioxidant is present in the tomatoes and it is protecting our bodies from skin, stomach, lung, prostate, cervical and bladder cancers. Also present in this recipe is a range of vitamins and nutrients as long as one can think of.  And the soy, which is a legume, combined with the whole grain of the pasta, will create a complete protein, providing our bodies with the essential and non-essential amino acids it needs to repair and rebuild tissues.


1 lb. pasta made from the whole grain of your choice (I used a delicious gluten-free variety made from quinoa and spinach)
12-15 spears of asparagus with the ends cut off and cut into 1-2 inch pieces
1 squash or zucchini sliced into thin discs
6-8 ½ thick slices of tofu (with the water pressed out)

For the Pesto:

2-3  cloves, depending on your preference, finely minced garlic
2 cups fresh basil leaves
¾ cup extra virgin olive oil
1 hand full of pinenuts or walnuts

For the Sauce:

1 TB. extra virgin olive oil
1 tsp. sea salt
¼ tsp. fresh ground black pepper
2 juiced lemons (about ¼ cup lemon juice)
¼ cup of goat cheese
¼ cup of white wine
1 medium sized diced tomato

1. Take your tofu slices and place on paper towels, between two plates, to squeeze the water out.

2. Preheat your oven to 350 and cook pasta as directed on the box.

3. Put all of the pesto ingredients into a food processor or blender and blend until smooth.  Coat the tofu with the pesto and place on a cookie sheet, place in the oven and bake 15-20 minutes, just until it starts to brown. The length of time will depend on the amount of water left in the tofu after pressing and the thickness of the slices.

4. While the tofu is baking, lightly blanch your vegetables so that they are still slightly firm.

5. In a skillet heat the olive oil for the sauce, when it is hot, add the tomatoes salt and pepper and cook until tomatoes begin to soften.  Add the goat cheese and stir until melted.  Finally, add the white wine and lemon juice and simmer for approximately 10 minutes, until flavors have blended together.

6. Toss pasta, vegetables and sauce together in a bowl and top with crusted tofu!


Eternal Gardener
Eternal G6 years ago

Without soy, yum!

M B.
Marilyn Bess6 years ago

I'd recommend flipping the tofu every five minutes. It keeps it from sticking to the sheet and gives a more uniform browning.

Sounds delic and I just whipped up a batch of pesto that I need to use. Looks like pesto tofu is coming my way!

Aneta J.
Aneta J6 years ago

sounds delicious thanks :)

Paula Hurley
.6 years ago

I made this with smoked tofu and it was delicious! Thanks

Sheri P.
Sheri P6 years ago

YUM! Thanks for the recipe. I look forward to trying it soon! I have plenty of basil in the backyard.

Debbie L.
Debbie Lim6 years ago

Mmmm sounds so good. I'll have to try that one day when I have all the ingredients!

Valerie G.
Valerie G6 years ago

Thank you Michelle!!!

Marilyn NO FWDS D.
6 years ago

Deborah Latter...thanks that sounds like a great meal! I must try making that paste for fish.

Deborah Latter
Deborah Latter6 years ago

I've made pesto with lemon thyme, olive oil, parmesan and pine nuts and have spread the resulting lemony paste on fish before baking. I just top with a couple of slices of lemon as a garnish and...yummy!

J M A.
JM A6 years ago