Pesto Tofu Pasta

1 lb. tri-colored spiral pasta (or use whole grain pasta)
1 (16 oz.) package firm tofu, drained and cubed
¼ c. oil
1 small onion, diced
1 teaspoon garlic powder
1 lb. fresh mushrooms
2 Tablespoons flour
2 Cups milk
Pesto Sauce:
8 oz. Fresh Basil
1 cup grated Parmesan cheese
¼ cup olive oil
¼ c. pine nuts
½ teaspoon salt
¼ teaspoon pepper
3 cloves garlic
In a food processor or blender, combine basil, Parmesan Cheese, olive oil, pine nuts, salt, pepper and garlic. Cover and process until smooth. Set aside. Bring a large pot of water to boil. Stir in pasta and cook for 8-10 minutes until al dente. Drain Pasta . In a large skillet sauté onion and mushrooms in oil. Add flour and stir. Add milk stirring constantly and heat to a slight boil. Stir in pesto and tofu and heat through. Serve over pasta