Pesto Tofu Pasta
Description
Tofu, olives, mushrooms, and capers are cooked in a creamy pesto sauce, and served over colorful rotini pasta!
Ingredients
•
1 pound tri-colored spiral pasta
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2 cups milk
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1/4 cup olive oil
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1 (1 1/5 ounce) package creamy pesto sauce mix
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2 tablespoons olive oil
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1 (16 ounce) package firm tofu, drained and cubed
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salt and pepper to taste
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1 pound fresh mushrooms, coarsely chopped
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1 cup sliced black olives
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1/4 cup grated Parmesan cheese, divided
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1 tablespoon capers
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1 sprig fresh basil
Directions
1
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.
2
Blend together milk, 1/4 cup olive oil, and pesto sauce mix in a medium bowl.
3
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet; season with salt and pepper. Cook and stir until evenly browned. Remove from heat and drain on paper towels.
4
Place mushrooms into the skillet; cook about 5 minutes. Stir in olives, 2 tablespoons Parmesan cheese, and capers. Mix in tofu and pesto sauce. Continue cooking until heated through, about 5 minutes.
5
Serve tofu pesto sauce over spiral pasta. Top with remaining Parmesan cheese and basil.