Pesto Tofu Pasta
Serves: 6
Carolyne Schoen
1 January 1970
Based on User reviews:
55
Spice
43
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Olive Oil2 cups
Milk1
Salt1 cup
Black Olive (sliced)1 tbsp
Capers1 cup
Grated Parmesan Cheese1 sprig
Basil (fresh)Directions:
1
Bring a large pot of lightly salted water to a boil
2
Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain
3
In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix
4
Heat 2 tablespoons olive oil in a medium skillet over medium heat
5
Place tofu in the skillet, and season with salt and pepper
6
Cook and stir until evenly browned
7
Remove from heat, and drain on paper towels
8
Place mushrooms into the skillet, and cook about 5 minutes
9
Stir in the olives, capers, and 2 tablespoons Parmesan cheese
10
Mix in the tofu and pesto sauce
11
Continue cooking about 5 minutes before serving over the rotini
12
Top with remaining Parmesan cheese and basil