pesto tofu pasta

Ingredients

• Servings: 8
• 1 pound tri-colored spiral pasta
• 1/4 cup olive oil
• 2 cups milk
• 1 (1.2 ounce) package creamy pesto sauce mix
• 2 tablespoons olive oil
• 1 (16 ounce) package firm tofu, drained and cubed
• salt and pepper to taste
• 1 pound fresh mushrooms, coarsely chopped
• 1 cup sliced black olives
• 1 tablespoon capers
• 1/4 cup grated parmesan cheese
• 1 sprig fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 1 hr 40 mins


• bring a large pot of lightly salted water to a boil. stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
• in a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
• heat 2 tablespoons olive oil in a medium skillet over medium heat. place tofu in the skillet, and season with salt and pepper. cook and stir until evenly browned. remove from heat, and drain on paper towels.
• place mushrooms into the skillet, and cook about 5 minutes. stir in the olives, capers, and 2 tablespoons parmesan cheese. mix in the tofu and pesto sauce. continue cooking about 5 minutes before serving over the rotini. top with remaining parmesan cheese and basil.