This pesto tofu is a great twist on pesto pasta! It is my husband's favorite. The dish comes together in a snap.
Ingredients
- tri-colored spiral pasta: 1 pound
- milk: 2 cups
- olive oil: 0.25 cup
- creamy pesto sauce mix: 1 pack (1.2 ounce pack)
- olive oil: 2 Tbsp
- firm tofu, drained and: 1 pack (16 ounce pack, cubed)
- salt and pepper: (to taste)
- mushrooms: 1 pound (chopped, fresh)
- black olives: 1 cup (sliced)
- Parmesan cheese: 0.25 cup (divided, grated)
- capers: 1 Tbsp
- sprig fresh basil: 1 piece
Metric Conversion
Stages of cooking
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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.
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Blend together milk, 1/4 cup olive oil, and pesto sauce mix in a medium bowl.
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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.
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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.
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Serve tofu pesto sauce over spiral pasta. Top with remaining Parmesan cheese and basil.
