Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1510/
Penne with Tofu Basil Pesto
Yield: Makes 4 servings (1-1/4 cup )
Ingredients
|
Pesto: |
| 1 |
cup |
fresh basil
|
|
|
| 1 |
cup |
reduced fat firm skillet tofu (6 oz.)
|
|
|
| 1 |
|
large garlic clove, minced
|
|
|
| 1/4 |
cup |
grated Parmesan cheese
|
|
|
| 2 |
Tablespoons |
olive oil
|
|
|
| 2 |
Tablespoons |
fresh lemon juice
|
|
|
| 1/2 |
teaspoon |
black pepper
|
|
|
| 1/4 |
teaspoon |
salt
|
|
|
|
Vegetables: |
| 1 |
teaspoon |
olive oil
|
|
|
| 2 1/2 |
cups |
sliced mushrooms
|
|
|
| 1/4 |
cup |
shallots
|
|
|
|
|
| 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.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/1510/