Easy 85 min

Pesto Tofu Pasta

asian chinese european greek italian korean mediterranean middle eastern region thai sauce main savory umami medium fast

Prep

30 min

Cook

55 min

Total

85 min

Ingredients (12)

1 pound tri-colored spiral pasta g

2 cups milk g

¼ cup olive oil g

1 (1.2 ounce) package creamy pesto sauce mix g

2 tablespoons olive oil g

1 (16 ounce) package firm tofu, drained and cubed g

salt and pepper to taste g

1 pound fresh mushrooms, coarsely chopped g

1 cup sliced black olives g

¼ cup grated Parmesan cheese, divided g

1 tablespoon capers g

1 sprig fresh basil g

Nutrition

kcal

fat

carbs

protein

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.