Penne with Tofu-Basil Pesto |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
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 mushrooms |
1/4 cup minced shallots |
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta) |
Directions:
1. 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.
2. Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and shallots, and sauté 4 minutes.
3. Combine penne, pesto, and mushroom mixture in a large bowl; toss gently.
|
|