Try This! Penne with Tofu-Basil Pesto

I know what you’re thinking. Half of you are thinking “Ewwww, tofu, I hate tofu.” I’d guess a quarter of you are thinking, great, another use for tofu. The rest of you are indifferent.

But listen. This is really good. You puree the tofu and it is really yummy (yes, I said yummy)! The Knight is not very picky, but one thing he won’t eat is tofu. However, he will eat this.  He actually likes it. I bet your husband/kids will eat it, too. You puree the silken tofu and it comes out like a cream sauce. Make sure you buy the tofu that says “silken”. It is not packed in water, and doesn’t need to be refrigerated. The package looks like this:

Penne with Tofu-Basil Pesto

Cooking Light, September 1998

  • 1 cup fresh basil leaves
  • 1 cup reduced-fat firm silken tofu (about 6 ounces)
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 large garlic clove, minced
  • 1 teaspoon olive oil
  • 2 1/2 cups sliced cremini [aka baby bella] mushrooms [you can substitute another mushroom or leave these out]
  • 1/4 cup minced shallots
  • 4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta) [Any pasta shape will work here. I like rigatoni.]

Combine first 8 ingredients in a food processor or blender, and process until smooth. Place pesto in a small nonstick skillet; cook over low heat until warm. Remove from heat; keep warm.

Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and shallots, and sauté 4 minutes.

Combine penne, pesto, and mushroom mixture in a large bowl; toss gently.

Makes 4 servings

Calories: 352; Fat: 11.3 (2.5g Sat, 6.6g Monounsaturated, 1.4g Polyunsaturated); Protein: 14.5g; Carbs 48.6g; Fiber 2.1g



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