Penne with Tofu Basil Pesto

Yield:
Makes 4 servings (1-1/4 cup )

Ingredients:

  1. Pesto:
  2. 1 cup fresh basil
  3. 1 cup reduced fat firm skillet tofu (6 oz.)
  4. 1/4 cup grated Parmesan cheese
  5. 2 Tablespoons olive oil
  6. 2 Tablespoons fresh lemon juice
  7. 1/2 teaspoon black pepper
  8. 1/4 teaspoon salt
  9. 1 large garlic clove, minced
  10. Vegetables:
  11. 1 teaspoon olive oil
  12. 2 1/2 cups sliced mushrooms
  13. 1/4 cup shallots
  15. 8 ounces penne pasta, cooked according to package directions
Directions:

Pesto:
Combine basil, tofu, garlic, cheese, 2 tbsp oil olive, lemon juice, pepper and salt in food processor or blender; process until smooth. Place pesto in nonstick skillet and cook over low heat until warm. Remove from heat; keep warm.

Vegetables:
Heat 1 tsp olive oil in large nonstick skillet over medium-high heat, add mushrooms and shallots; saute for 4 minutes.

Cook pasta.

Combine hot pasta, pesto and vegetables in a large bowl; toss gently. Serve immediately.


TDS 3