Spinach & Feta Turkey Meatloaf Mini Loaves
Spinach & feta version of turkey meatloaf mini loaves, made with straightforward ingredients and a distinct cooking method.
Tofu & Tomato Ligurian Pesto Baked Pasta
Ligurian Pesto Baked Pasta with tofu & tomato, prepared as a satisfying dinner.
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- 35 min
- Calories
- 576 kcal
- Protein
- 31.8 g
- Carbohydrates
- 69.5 g
- Fat
- 20.2 g
- Fiber
- 11 g
Ingredients
- 85 g whole wheat pasta
- 15 g basil
- 160 g tofu
- 120 g tomato
- 7 g olive oil
Instructions
- Weigh and prepare all ingredients for one serving. Whole wheat pasta and basil quantities are measured as listed; dry grains and flours are weighed dry.
- Boil pasta just shy of al dente. Toss with basil pesto and cooked fillings, place in a dish and bake at 190°C until hot.
- Add tofu (160 g) and tomato (120 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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