Trofie with tofu cream and arugula pesto

Trofie with tofu cream and arugula pesto


  • 500 g Trofie
  • 200 g Tofu
  • 150 ml Hoplà Veg&Bio Cooking Sauce

Arugula Pesto:

  • 70 g Arugula
  • 50 g Almonds
  • ½ Garlic glove
  • 3 Spoons of EVO Oil
  • Salt


  • Arugula
  • toasted Almond sticks

Product used


Start to heat salty water to cook the trofie.

While waiting the water to boil, prepare the arugula pesto. Mince the arugula together with garlic, almonds and garnish with Evo oil. Blend the tofu while pouring in theHoplà Veg&Bio Cooking Sauce and the pesto.

Cook the pasta in boiling water and drain it al dente.
Complete the cooking of the pasta in a pan with the sauce and a drop of pasta cooking water to let the sauce coat the pasta. Plate up and garnish with arugula and toasted almonds before serving.

Vegan, Lactose-Free

Cooking with Hoplà Veg&Bio

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