Here is a dinner I whipped up last night and wanted to share with y’all because it was just so quick, easy and most importantly, packed with crazy awesome flavor. A while back I scored some buckwheat soba noodles in bulk from Amazon.com and have been using them with stir-frys and curries instead of rice buuuuuut I wanted to try something a little different…and the experiment worked out very well for all tummies involved.
If you eat oil-free this is definitely NOT the recipe for you as it uses a lot of olive oil but I adore olive oil so yeah, that’s what’s up.
I used my Vitamix for the Pesto because I use my Vitamix for EVERYTHING (I’m obsessed) but a food processor or nutribullet type blendy thing will also work.
1 package buckwheat Soba noodles
1 cup white mushrooms sliced
1 package organic extra firm tofu, cubed
2 cups fresh spinach leaves
1 bunch fresh basil leaves
1/2 cup pine nuts, split
4 cloves garlic
1/2 fresh lemon, squeezed
1/2 cup olive oil
Salt/Pepper to taste
In a Vitamix or food processor blend the basil, lemon juice, 1/4 cup of the pine nuts, olive oil and garlic on a high setting until well processed and smooth. Set aside.
Boil the Soba noodles according to package, drain and run under a cold water. Set aside.
In a large skillet sautée the mushrooms and tofu in olive oil until the mushrooms are soft and the tofu is lightly browned. Season with salt and pepper. Switch to low heat and add the spinach and the Pesto sauce, stirring continuously just enough to wilt the spinach and heat the Pesto. Turn off heat, add the Soba noodles and lightly toss until noodles are coated.
Heat a separate small pan on the stove and add the remaining 1/4 of the pine nuts and dry toast, tossing until lightly browned, about 5 minutes.
Top the noodles with the toasted pine nuts and grub down in front of some Gilmore Girls.