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."
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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