In the fridge I found zucchini, celery, cauliflower. In the pantry I found garlic and onions. In the cupboard I found canned spinach, chopped tomato, and green beans.
Among the spices I used are turmeric, chili powder, dried basil, and paprika.
I marinated firm tofu with pepperoncini and then sauted for a few minutes before setting it aside.
I cooked the vegetables down before mixing them with the pasta, tofu, and pesto.
For the pesto I combined the following ingredients in my magic bullet mini blender
1/2 cup thawed frozen peas
1 cup fresh basil
2 tbsp toasted pine nuts
1 cup EVOO
2-3 cloves garlic
1/4 cup tarragon
For the pasta I prepared whole wheat fusilli
It was deeelish!