Pesto Tofu Pasta
Adapted from Washington Post
Garlic, tofu, pesto, and pasta--the perfect combo of fresh and easy for dinner! Blend up the pesto, boil the pasta, saute the garlic, mushroom and onion, and voila! Your household is happily eating in less than half an hour.
INGREDIENTS
INSTRUCTIONS
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Step 1
Bring a large pot of salted water to a boil over high heat.
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Step 2
While the water is heating, clean the mushrooms and discard the stems, then cut the mushrooms into thin slices. Mince the onion. Core and seed the tomato, then cut into small dice to yield about 3/4 cup; discard the juices. Cut cherry tomatoes in half. Mince the garlic. Squeeze the lemon to yield 2 tablespoons of juice.
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Step 3
Add the pasta to the boiling water; cook according to package directions (about 12 minutes). Drain and transfer to a large serving bowl.
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Step 4
While the pasta is cooking, combine the basil, spinach and 1 tablespoon of the oil in a blender or bowl of a food processor; pulse until well blended, then add 1 tablespoon of oil, the tofu, Parmesan to taste, lemon juice, salt and pepper. Process until smooth.
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Step 5
Pour into a large skillet, preferably nonstick, over low heat. Stir until just warmed through.
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Step 6
Heat the remaining oil in a separate medium skillet over medium heat. Add the mushrooms, onion and garlic; along with cut cubes of firm tofu if desired, and cook, stirring often, for 5 to 7 minutes, until the mushrooms have yielded their liquid and the onion has softened. Add the milk and butter and heat through.
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Step 7
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 the diced tomato and cherry tomato halves. Serve immediately with bread or gluten-free rolls, and some salad!
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