Creamy Spinach Pesto & Penne

This 10-minute super creamy penne dish is packed with so much flavor! It’s loaded with spinach and a secret ingredient you wouldn’t believe! The secret weapon is tofu marinated with shio koji. Shio koji is a rice malt marinade that looks like rice porridge, and has a sweet and salty taste that works like a magic marinade. The tofu becomes like fresh cheese! The end result is a delicious savory creamy sauce that’ll fill you up without weighing you down! 

The enzymes contained in shio koji break down proteins to pull out umami flavors in almost anything you marinate it with. You can learn more about it here.

There are 3 ways you can make this delicious spinach pesto sauce:

  • Pesto sauce with shio koji tofu

  • Pesto sauce with pine nuts

  • Pesto sauce with shio koji tofu & pine nuts


英語レシピの後に、日本語レシピが続きます。

Pesto sauce with shio koji tofu

Ingredients

  • 8 tbsp (110g) extra virgin oil 

  • 3 cloves garlic 

  • 5.3 oz (150g) spinach

  • A little less than 1 tsp (4-5g) natural salt

  • Medium-firm tofu with Shio Koji (see instructions below)

  • 9 oz (255g) gluten-free penne

Instructions

  1. Prepare the tofu with shio koji in advance (2-3 days)

    7 oz (200g) medium-firm tofu

    1 oz (30g) Shio Koji*

    You can find Shio Koji in a Japanese supermarket or you can make it at home

    Slice the tofu into 4 pieces and spread the Shio Koji evenly and store in the refrigerator until use.

  2. Blend the tofu and the rest of the ingredients in a blender and the sauce is done! Add drained penne and some fresh spinach and serve immediately.


Pesto sauce with pine nuts

Ingredients

  1. 8 tbsp (110g) extra virgin oil 

  2. 3 cloves garlic

  3. 5.3 oz (150g) spinach

  4. 0.5 tsp kosher salt

  5. 3.5 oz (100g) pine nuts

  6. 1.2 tsp (6g) lemon juice

  7. 6 oz (170g) gluten-free penne

Instructions

  1. Roast the pine nuts in a pan until fragrant and golden (About 8 minutes)

  2. Blend all the ingredients in a blender and the sauce is done! Add drained penne and some fresh spinach and serve immediately.


Pesto sauce with shio koji tofu & pine nuts

Ingredients

  • 11 tbsp (130g) extra virgin oil 

  • 3 cloves garlic

  • 5.3 oz (150g) spinach

  • 0.5 tsp kosher salt

  • 1.8 oz (50g) pine nuts

  • Medium-firm tofu with Shio Koji (see instructions below)

  • 1.2 tsp (6g) lemon juice

  • 9 oz (255g) gluten-free penne

Instructions

  1. Prepare the tofu with shio koji in advance (2-3 days)

    7 oz (200g) medium-firm tofu

    1 oz (30g) Shio Koji*

    You can find Shio Koji in a Japanese supermarket or you can make it at home

    Slice the tofu into 4 pieces and spread the Shio Koji evenly and store in the refrigerator until use.

  2. Roast the pine nuts in a pan until fragrant and golden (About 8 minutes)

  3. Blend the tofu and the rest of the ingredients in a blender and the sauce is done! Add drained penne and some fresh spinach and serve immediately.


コーンフラワーと米粉でできたペンネのしっかりした食感とクリーミーなソースがマッチします。

冷めても味・食感ともに劣化しないのも強みです。

@Barillaus gluten free Penne使用

材料の組み合わせは3Way!

  • 塩麹豆腐とサラダほうれん草

  • 松の実とサラダほうれん草

  • 塩麹豆腐+松の実+サラダほうれん草


塩麹豆腐とサラダほうれん草

材料

  • Extra virgin oil ... 110g

  • にんにく ... 3かけ (皮と芽を取って9g)

  • ほうれん草 ... 150g

  • 天然塩 ... 小さじ1弱 (4〜5g)

  • 塩麹豆腐→レシピ参照

  • グルテンフリーペンネ ... 9 oz (255g)

作り方

  1. 先に塩麹豆腐を用意します。(2〜3日前)

    塩麹豆腐の作り方

    水切りした木綿豆腐 ... 200g

    塩麹* ... 30g

    *塩麹は市販でも手作りでもどちらでもok

    お豆腐の表面に塩麹を万遍なく塗り、コンテイナーに入れ、使うときまで冷蔵庫で保存しておく。

  2. 材料を全てブレンダーに入れ、攪拌したら、ソースは完成です。茹でたペンネに絡めて召し上がってください


松の実とサラダほうれん草

材料

  • Extra virgin oil ... 110g

  • にんにく ... 3かけ (皮と芽を取って9g分)

  • ほうれん草 ... 150g

  • 天然塩 ... 3〜4g

  • 松の実 ... 100g

  • レモン果汁 ... 6g

  • グルテンフリーペンネ ... 6 oz (170g)

作り方

  1. 松の実は香りが立って色がうっすら変わるまで乾煎りする。(8分程度)

  2. 材料を全てブレンダーに入れ、攪拌したら、ソースは完成です。茹でたペンネに絡めて召し上がってください


塩麹豆腐+松の実+サラダほうれん草

材料

  • Extra virgin oil ... 130g

  • にんにく ... 3かけ (皮と芽を取って9g)

  • ほうれん草 ... 150g

  • 天然塩 ... 小さじ1弱 (4〜5g)

  • 塩麹豆腐→レシピ参照

  • 松の実 ... 50g (香りが立って色がうっすら変わるまで8分ぐらい乾煎りする)

  • レモン果汁 ... 6g

  • グルテンフリーペンネ ... 9 oz (255g)

作り方

  1. 先に塩麹豆腐を用意します。(2〜3日前)

    塩麹豆腐の作り方

    水切りした木綿豆腐 ... 200g

    塩麹* ... 30g

    *塩麹は市販でも手作りでもどちらでもok

    お豆腐の表面に塩麹を万遍なく塗り、コンテイナーに入れ、使うときまで冷蔵庫で保存しておく。

  2. 材料を全てブレンダーに入れ、攪拌したら、ソースは完成です。茹でたペンネに絡めて召し上がってください


Previous
Previous

Kimchi Ramen

Next
Next

Soufflé