Pesto Tofu Pasta

Method4 steps · about 40 min

1. 1

   Step 1: 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.

   Cook spiral pasta · 10 minUses 1 pound tri-colored spiral pasta · salt and pepper to taste

2. 2

   Step 2: In a medium bowl, blend 1/4 cup olive oil, milk (2 cups), and pesto sauce mix.

   Uses ¼ cup olive oil · 2 cups milk · 1 (1.2 ounce) package creamy pesto sauce mix

3. 3

   Step 3: Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper (to taste). Cook and stir until evenly browned. Remove from heat, and drain on paper towels.

   Uses 2 tablespoons olive oil · 1 (16 ounce) package firm tofu, drained and cubed · salt and pepper to taste

4. 4

   Step 4: Place mushrooms (1 pound) into the skillet, and cook about 5 minutes. Stir in the olives, capers (1 tablespoon), and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil (1 sprig).

   Uses 1 pound tri-colored spiral pasta · 1 (1.2 ounce) package creamy pesto sauce mix · 1 (16 ounce) package firm tofu, drained and cubed · 1 pound fresh mushrooms, coarsely chopped · 1 cup sliced black olives · 1 tablespoon capers · ¼ cup grated Parmesan cheese · 1 sprig fresh basil