Directions:
- Bring a large pot of lightly salted water to a boil. Stir in spiral pasta, and cook for 8 to 10 minutes or until al dente; drain.
- In a medium bowl, blend 1/4 cup olive oil, milk, and pesto sauce mix.
- Heat 2 tablespoons olive oil in a medium skillet over medium heat. Place tofu in the skillet, and season with salt and pepper. Cook and stir until evenly browned. Remove from heat, and drain on paper towels.
- Place mushrooms into the skillet, and cook about 5 minutes. Stir in the olives, capers, and 2 tablespoons Parmesan cheese. Mix in the tofu and pesto sauce. Continue cooking about 5 minutes before serving over the rotini. Top with remaining Parmesan cheese and basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 407.28 Kcal (1705 kJ) | ||
| Calories from fat | 169.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.84g | 29% | |
|---|---|---|---|
| Cholesterol | 5.39mg | 2% | |
| Sodium | 611.63mg | 25% | |
| Potassium | 304.59mg | 6% | |
| Total Carbs | 47.88g | 16% | |
| Sugars | 6.62g | 26% | |
| Dietary Fiber | 4.6g | 18% | |
| Protein | 13.12g | 26% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 174.4mg | 17% | |
| Amount Per 100 g | |||
| Calories | 180.18 Kcal (754 kJ) | ||
| Calories from fat | 75.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.34g | 29% | |
|---|---|---|---|
| Cholesterol | 2.39mg | 2% | |
| Sodium | 270.58mg | 25% | |
| Potassium | 134.75mg | 6% | |
| Total Carbs | 21.18g | 16% | |
| Sugars | 2.93g | 26% | |
| Dietary Fiber | 2.03g | 18% | |
| Protein | 5.81g | 26% | |
| Vitamin C | 0.6mg | 2% | |
| Iron | 1.2mg | 15% | |
| Calcium | 77.1mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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