Tofu Pesto Pasta

An inexpensive, meatless dish using soft tofu to make a creamy sauce. This is made with all fresh ingredients for best results.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces mushrooms (button or cremini)
• 1⁄4 medium onion
• 1  medium  vine-ripened tomatoes
• 2 -3  medium garlic cloves
• 1  large lemon
• 8  ounces dry pasta (fusilli, gemelli or small penne pasta)
• 3⁄4 cup fresh basil leaf, packed (about 30 leaves)
• 3  tablespoons olive oil
• 6  ounces soft tofu
• 3 -4  ounces parmesan cheese
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon fresh ground black pepper

Directions

1. Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package directions, drain, then transfer to a large serving bowl.
2. Meanwhile, clean the mushrooms, discarding stems; cut into thin slices. Mince the onion and garlic. Core and seed the tomato, discarding liquid, then dice small. Squeeze out 2 tablespoons of fresh lemon juice.
3. Combine basil and 1 tablespoon of oil in a blender or food processor. Pulse until well blended, then add another tablespoon of oil, tofu, and Parmesan cheese, lemon juice, saltn and pepper. Process until smooth. Pour into a large skillet and heat over low heat just until warmed through.
4. In a separate skillet heat 1 tablespoon oil over medium heat. Add mushrooms, onions, and garlic. Cook 5 to 7 minutes, stirring often, until the mushrooms give up their liquid and the onions are softened. Add to the pasta in the serving bowl. Add the tofu-pesto mixture to the pasta and toss well.
5. Serve with diced tomato scattered over top like a garnish.