Tofu-Pesto Pasta
By Hklbrries
"Here's a dish that's meatless and subtly flavored, and it costs less than $5 to make. The original recipe calls for soft tofu, because it makes a creamy sauce. But firm tofu can be used as well. If necessary, add a little water while pureeing to achieve the desired consistency. Serve with a mixed green salad.
- 4
Ingredients
- 8 ounces button or cremini mushrooms
- 1/4 medium onion
- 1 medium vine-ripened tomato
- 2 to 3 medium cloves garlic
- 1 large lemon
- 8 ounces dried fusilli, gemelli or small penne pasta
- 3/4 cup packed basil leaves (about 30 leaves)
- 3 tbsp olive oil
- 6 ounces soft tofu (may substitute firm tofu)
- 3 to 4 ounces Parmesan cheese
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Preparation
Step 1
Bring a large pot of salted water to a boil over high heat.
While the water is heating, clean the mushrooms and discard the stems, then cut the mushrooms into thin slices. Mince the 1/4 onion to yield 2 tbsp. Core and seed the tomato, then cut into small dice to yield about 3/4 cup; discard the juices. Mince the garlic to yield 1 1/2 tsp. Squeeze the lemon to yield 2 tbsp of juice.
Add the pasta to the boiling water; cook according to package directions (about 12 minutes). Drain and transfer to a large serving bowl.
While the pasta is cooking, combine the basil and 1 tbsp of the oil in a blender or bowl of a food processor; pulse until well blended, then add 1 tbsp of oil, the tofu, the Parmesan to taste, lemon juice, salt and pepper. Process until smooth.
Pour into a large skillet, preferably nonstick, over low heat. Stir until just warmed through.
Heat the remaining tbsp of oil in a separate medium skillet over medium heat. Add the mushrooms, onion and garlic; cook, stirring often, for 5 to 7 minutes, until the mushrooms have yielded their liquid and the onion has softened.
Add to the pasta in the bowl, then add the blended tofu-pesto mixture. Toss to combine, then divide among individual wide, shallow bowls. Top with diced tomato. Serve immediately.
Nutrition Information:
Per serving
432 calories
19 g protein
48 g carbohydrates
19 g fat (5 g saturated fat)
19 mg cholesterol
473 mg sodium
4 g fiber
4 g sugar