Pesto Tofu Pasta

Tofu, olives, mushrooms, and capers are cooked in a creamy pesto sauce, and served over colorful rotini pasta!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 351 Calories

Ingredients

• 2 cups milk
• 2 tablespoons olive oil
• ¼ cup olive oil
• salt and pepper to taste
• ¼ cup grated Parmesan cheese
• 1 tablespoon capers
• 1 cup sliced black olives
• 1 pound tri-colored spiral pasta
• 1 (1.2 ounce) package creamy pesto sauce mix
• 1 (16 ounce) package firm tofu, drained and cubed
• 1 sprig fresh basil
• 1 pound fresh mushrooms, coarsely chopped

Recipe Instructions

Step 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.

Step 2

In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.

Step 3

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.

Step 4

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.