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. Enjoy! |
