Tofu Pesto Pasta
Ingredients List
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1 pound tri-colored spiral pasta
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2 cups milk
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¼ cup olive oil
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1 (1.2 ounce) package creamy pesto sauce mix
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2 tablespoons olive oil
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1 (16 ounce) package firm tofu, drained and cubed
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salt and pepper to taste
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1 pound fresh mushrooms, coarsely chopped
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1 cup sliced black olives
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¼ cup grated Parmesan cheese, divided
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1 tablespoon capers
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1 sprig fresh basil
Instructions
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Bring a large pot of salted water to a boil. Add the spiral pasta and cook for 8 to 10 minutes, or until al dente; drain well.
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In a medium bowl, whisk together the milk, 1/4 cup olive oil, and pesto sauce mix until smooth.
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Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the tofu, season with salt and pepper, and cook, stirring occasionally, until golden brown. Remove from heat and drain on paper towels.
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Add the mushrooms to the same skillet and cook for about 5 minutes. Stir in the olives, 2 tablespoons Parmesan cheese, and capers. Add the tofu and pesto sauce mixture, cooking until everything is heated through, about 5 more minutes.
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Serve the tofu pesto mixture over the cooked pasta. Garnish with remaining Parmesan cheese and fresh basil.
Nutritional Information (per serving)
| 351 | Calories |
| 20g | Fat |
| 28g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 351 | |
| % Daily Value * | |
| Total Fat 20g | 26% |
| Saturated Fat 4g | 21% |
| Cholesterol 7mg | 2% |
| Sodium 537mg | 23% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 3g | 12% |
| Total Sugars 5g | |
| Protein 18g | 36% |
| Vitamin C 2mg | 2% |
| Calcium 514mg | 40% |
| Iron 3mg | 18% |
| Potassium 413mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5