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
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.
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
8 tbsp (110g) extra virgin oil
3 cloves garlic
5.3 oz (150g) spinach
0.5 tsp kosher salt
3.5 oz (100g) pine nuts
1.2 tsp (6g) lemon juice
6 oz (170g) gluten-free penne
Instructions
Roast the pine nuts in a pan until fragrant and golden (About 8 minutes)
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
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.
Roast the pine nuts in a pan until fragrant and golden (About 8 minutes)
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
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。
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
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)
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
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。
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