Best Pesto Tofu Pasta Recipes

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PESTO TOFU PASTA



Pesto Tofu Pasta image

This is a great twist on pesto pasta! It is my husband's favorite! The dish comes together in a snap!

Provided by Veronica

Categories     World Cuisine Recipes     European     Italian

Time 1h40m

Yield 8

Number Of Ingredients 12

1 pound tri-colored spiral pasta
¼ 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
¼ cup grated Parmesan cheese
1 sprig fresh basil

Steps:

  • 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.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 28.2 g, Cholesterol 7.1 mg, Fat 20.1 g, Fiber 3.3 g, Protein 18.2 g, SaturatedFat 4.1 g, Sodium 537.4 mg, Sugar 4.8 g

BAKED TOFU AND PASTA WITH PESTO SAUCE



BAKED TOFU AND PASTA WITH PESTO SAUCE image

Categories     Pasta     Soy     Bake     Vegetarian

Yield Make 4-6 servings.

Number Of Ingredients 10

One pack of extra firm tofu
1/4 cup plus 2 T. olive oil
1 t. balsmic vinegar (optional)
1/2 to 3/4 pounds pasta
2 T. walnuts
1 cup tightly packed, rinsed, drained, stemmed fresh basil leaves
2 medium cloves of garlic
1/4 t. salt
1/2 cup freshly grated parmesean cheese
Fresh ground pepper

Steps:

  • Open tofu container, drain and pat tofu with paper towel. Cut tofu into 1 inch squares. Drizzle 1 T. olive oil and balsamic on the bottom of a 9 x 13 pan - place tofu in pan, mix with hands to coat with oil and separate int he pan. Bake for aprox. 35-45 minutes or until golden brown. Boil water. Once boiling, salt and add pasta. Cook until al dente. Toast walnuts in pan with 1 T. olive oil until light brown. Combine walnuts, basil, garlic, salt and remaining 1/4 olive oil in food processor. Process until evenly blended. Transfer to large bowl and add 1/2 cup parmesan cheese. Add tofu and pasta to bowl and combine. Serve immediately.

TOFU PESTO PASTA



Tofu Pesto Pasta image

An inexpensive, meatless dish using soft tofu to make a creamy sauce. This is made with all fresh ingredients for best results.

Provided by threeovens

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces mushrooms (button or cremini)
1/4 medium onion
1 medium vine-ripened tomatoes
2 -3 medium garlic cloves
1 large lemon
8 ounces dry pasta (fusilli, gemelli or small penne pasta)
3/4 cup fresh basil leaf, packed (about 30 leaves)
3 tablespoons olive oil
6 ounces soft tofu
3 -4 ounces parmesan cheese
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

  • Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions, drain, then transfer to a large serving bowl.
  • Meanwhile, clean the mushrooms, discarding stems; cut into thin slices. Mince the onion and garlic. Core and seed the tomato, discarding liquid, then dice small. Squeeze out 2 tablespoons of fresh lemon juice.
  • Combine basil and 1 tablespoon of oil in a blender or food processor. Pulse until well blended, then add another tablespoon of oil, tofu, and Parmesan cheese, lemon juice, saltn and pepper. Process until smooth. Pour into a large skillet and heat over low heat just until warmed through.
  • In a separate skillet heat 1 tablespoon oil over medium heat. Add mushrooms, onions, and garlic. Cook 5 to 7 minutes, stirring often, until the mushrooms give up their liquid and the onions are softened. Add to the pasta in the serving bowl. Add the tofu-pesto mixture to the pasta and toss well.
  • Serve with diced tomato scattered over top like a garnish.

Nutrition Facts : Calories 449.4, Fat 19, SaturatedFat 5.5, Cholesterol 18.7, Sodium 446.6, Carbohydrate 51.7, Fiber 4.6, Sugar 3.6, Protein 21.1

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