Light & Flavorful Tofu Noodle Pesto Pasta
Low-Calorie Tofu Noodle Pesto Pasta Recipe for Dieters
Craving pasta while on a diet? Don’t worry! This Tofu Noodle Pesto Pasta is your guilt-free solution. Tofu noodles are incredibly low in calories, at just 100kcal per serving, making them perfect for a light yet satisfying meal. While I’ve used plenty of shrimp, 3-5 pieces are usually sufficient. This recipe offers a delightful balance of fresh garlic, succulent shrimp, and aromatic basil pesto, all brought together in a healthy, flavorful dish.
Ingredients- 100g Tofu Noodles
- 3 cloves Garlic
- 8 Shrimp, peeled and deveined
- 4 Dried Chili Peppers (Peperoncino), adjust to taste
- 1 Tbsp Minced Garlic
- 2 Tbsp Basil Pesto
- 1/2 Tbsp Chicken Stock (or dashi broth)
- 3 Tbsp Olive Oil
- 30ml Water
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, prepare the tofu noodles. Rinse them under cold water according to the package instructions and gently drain any excess water. This helps them maintain a pleasant, firm texture.
Step 2
Peel the whole garlic cloves and slice them thinly into ‘coins’ (sliced pieces). These will infuse the oil with a subtle, savory garlic aroma.
Step 3
If using frozen shrimp, ensure they are fully thawed. Rinse them lightly under cool water and then thoroughly pat them dry with paper towels. Removing excess moisture is key to preventing splatter and ensuring the ingredients sauté properly.
Step 4
Heat 3 tablespoons of olive oil in a pan over medium-low heat. Add the sliced garlic and minced garlic. Sauté slowly until fragrant and lightly golden brown, being careful not to burn the garlic. This process releases their aromatic oils.
Step 5
Once the garlic is fragrant, add the prepared shrimp and dried chili peppers to the pan. Sauté together until the shrimp turn pink and are almost cooked through. The chili peppers will add a gentle kick of heat. Increase the heat slightly as the shrimp cook.
Step 6
When the shrimp are nearly done, add the drained tofu noodles to the pan. Gently toss everything together to combine, ensuring the noodles are coated with the flavorful oil and ingredients. Be gentle, as tofu noodles can break easily.
Step 7
Now, it’s time to create the sauce. Stir in 2 tablespoons of basil pesto, 1/2 tablespoon of chicken stock, and 30ml of water. Continue to cook and toss for another 1-2 minutes, allowing the flavors to meld and the sauce to slightly thicken, coating the noodles beautifully.
Step 8
Finally, season with a pinch of freshly ground black pepper to taste. Your delicious Tofu Noodle Pesto Pasta is ready! For an extra touch, consider garnishing with grated Parmesan cheese or fresh herbs.
