Submitted by Emily Zwiebel
Rich, creamy, and versatile vegan pesto pasta that is loved by even the pickiest eaters. This recipe is great year round and will become a favorite in your home. This colorful dish is full of protein and great nutrients. It is definitely a guilt free carb!
Cook angel hair pasta until al dente. Drain and put into pot.
Put arugula, garlic, olive oil, lemon juice, almonds, salt, and pepper into blender. Blend until creamy.
Place chickpeas onto a parchment paper lined baking sheet. Season with salt, pepper, and garlic powder. Cook at 350 degrees until lightly brown (about 10-12 minutes).
Drain tofu and cut into one by one inch cubes. Spray pan and put on a medium flame. Place tofu inside and cook on each side until golden brown and firm. Immediately season with salt and pepper.
Combine all ingredients and serve! Best when eaten fresh.