TOFU PESTO PASTA
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
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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