Ingredients
8
8 servings
- •1 pound tri-colored spiral pasta
- •2 cups milk
- •0.25 cup olive oil
- •1 (1.2 ounce) package creamy pesto sauce mix
- •2 tablespoons olive oil
- •1 (16 ounce) package firm tofu, drained and cubed
- •salt and pepper to taste
- •1 pound fresh mushrooms, coarsely chopped
- •1 cup sliced black olives
- •0.25 cup grated Parmesan cheese, divided
- •1 tablespoon capers
- •1 sprig fresh basil
Instructions
- 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.
- Blend together milk, 1/4 cup olive oil, and pesto sauce mix in a medium bowl.
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet; season with salt and pepper. Cook and stir until evenly browned. Remove from heat and drain on paper towels.
- Place mushrooms into the skillet; cook about 5 minutes. Stir in olives, 2 tablespoons Parmesan cheese, and capers. Mix in tofu and pesto sauce. Continue cooking until heated through, about 5 minutes.
- Serve tofu pesto sauce over spiral pasta. Top with remaining Parmesan cheese and basil.
Nutritional Facts
Per 8 servings
- Calories: 351
- Carbohydrate: 28g
- Fat: 20g
- Fiber: 3g
- Protein: 18g
- Sugar: 5g
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