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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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An inexpensive, meatless dish using soft tofu to make a creamy sauce. This is made with all fresh ingredients for best results. Ingredients:
8 ounces mushrooms (button or cremini) |
1/4 medium onion |
1 medium vine-ripened tomato |
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.
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