Here is a delicious vegetarian recipe using tofu that I adapted from Cooking Light that is fairly simple to prepare. A bonus is that this recipe will give you some protein from the tofu.
Penne with Tofu-Basil Pesto
Serves 4 (serving size- 1 ¼ cups)
1 cup fresh basil leaves
1 cup silken tofu
¼ cup grated fresh Parmesan
2 tbsp. fresh olive oil
2 tbsp. fresh lemon juice
½ tsp. black pepper
¼ tsp. salt
1 large garlic clove, minced
1 tsp olive oil
2 ½ cups sliced cremini mushrooms
¼ cup minced shallots
4 cups hot cooked penne (about 8 oz. uncooked)
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 tsp. olive oil in a large nonstick skillet over medium high heat. Add the mushrooms and shallots, and sauté 4 minutes.
2. Combine penne, pesto, and mushroom mixture in a large bowl, toss gently.