ZENB Spaghetti with Matcha-Cashew Pesto and Tofu

Take your pasta night to the next level with this ZENB Spaghetti with Matcha-Cashew Pesto and Tofu. The creamy, herbaceous pesto gets an unexpected twist from earthy matcha and nutty cashews, while golden-browned tofu adds a satisfying protein boost along with al dente ZENB Spaghetti. With its vibrant flavors and wholesome ingredients, this dish is a perfect blend of comfort and creativity, ready to impress in just over 30 minutes.

• 8 ounces ZENB Spaghetti, uncooked
• 2 cups loosely packed baby spinach
• 2 cups loosely packed fresh basil leaves, divided
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped unsalted roasted cashews, divided
• 1 large avocado, halved, pitted, peeled
• 2 lemons, juiced
• 1 tablespoon matcha powder
• 1/2 teaspoon kosher salt
• 2 teaspoons olive oil
• 1 (12-ounce) block extra-firm tofu, cut into 1/2-inch cubes

INSTRUCTIONS

Cook ZENB Pasta as directed on package. Reserve 1/2 cup of pasta cooking water; drain.

Add spinach, 1 3/4 cups basil, Parmesan and 3 tablespoons cashews to bowl of food processor; pulse for 5-10 seconds until coarsely chopped. Add avocados, lemon juice, reserved pasta water, matcha and salt; process for 10-15 seconds until smooth.

Heat oil in large, nonstick skillet on medium-high heat. Add tofu; cook 2-3 minutes, stirring occasionally, until browned. Remove from pan and set aside. Combine pasta, tofu and pesto in large serving bowl; toss until coated. Top with remaining cashews and basil before serving.