Basil Pesto Penne Pasta

If pasta is your love language, this one speaks fluently. & Pesto Penne Pasta is calling your name! We’re talking tender penne noodles coated in a lusciously creamy pesto sauce—thanks to a genius combo of Fabalish Pesto Aioli and nutritional yeast—tossed with tender broccolini and golden crispy tofu. It's herby, garlicky, cheesy, and packed with protein and green goodness.

MADE WITH: Hungryroot x Fabalish Pesto Aioli

For the pasta:

• 12 oz penne pasta (gluten-free if needed)

• 1 bunch broccolini, trimmed and chopped

• Salted water, for boiling

For the crispy tofu:

• 1 block (14 oz) firm tofu, pressed and cubed

• 1 tbsp olive oil

• 1 tbsp tamari or soy sauce

• 1 tbsp cornstarch

• 1/2 tsp garlic powder

For the pesto cheese sauce:

• 1 Sachet Fabalish Pesto Aioli

• 2–3 tbsp nutritional yeast

• Splash of pasta water (as needed to loosen)

• Salt + pepper to taste

• Optional: pinch of chili flakes for heat

1. Start with the tofu.
Preheat your oven to 400°F (or use an air fryer at 375°F).
Toss tofu cubes with olive oil, tamari, cornstarch, and garlic powder until evenly coated.
Bake for 25–30 minutes (or air fry for 15–18), flipping halfway, until crisp and golden.

2. Boil your pasta and broccolini.
Bring a large pot of salted water to a boil.
Cook penne until al dente, adding the broccolini in the last 2–3 minutes.
Reserve 1/2 cup pasta water, then drain.

3. Make it saucy.
In a large pan or pot, stir together Fabalish Pesto Aioli and nooch (nutritional yeast) over low heat.
Add a splash of pasta water to loosen into a creamy, thick sauce.
Taste and season with salt, pepper, and optional chili flakes.

4. Toss it all together.
Add the cooked penne, broccolini, and crispy tofu into the pan.
Toss gently until everything is well coated in that luscious pesto sauce.

5. Serve hot.
Plate it up, maybe with a sprinkle more nooch on top (because why not?).
Devour immediately.