Pesto Tofu Pasta
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. spiral pasta | For vegan: use vegan pasta |
| 2 (16 oz.) package firm tofu | Drained and cubed |
| ¼ cup oil | |
| 1 small onion | Wash, trim and dice |
| 1 teaspoon garlic powder | |
| 1 lb. fresh mushrooms | Wash |
| 2 tablespoons flour | |
| 2 cups nonfat milk | For vegan: use soy milk |
| Pesto Sauce: | |
| 8 oz. fresh basil | Wash and trim |
| 1 cup Grated parmesan cheese | For vegan:use vegan Parmesan cheese |
| ¼ cup olive oil | |
| ½ cup pine nuts | |
| ½ teaspoon salt | |
| ¼ teaspoon pepper | |
| 3 cloves garlic |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a food processor or blender, combine basil, parmesan cheese, olive oil, pine nuts, salt, pepper and garlic. | |
| 2 | Cover and process until smooth and set aside. | |
| 3 | Bring a large pot of water to boil. | |
| 4 | Stir in pasta and cook for 8-10 minutes until al dente. Or according to the directions on the package. | |
| 5 | Drain pasta. | |
| 6 | In a large skillet sauté onion and mushrooms in oil. | |
| 7 | Add flour and stir. | |
| 8 | Add milk stirring constantly and heat to a slight boil. | |
| 9 | Stir in pesto and tofu and heat through. Serve over pasta. | Cook until internal temperature reaches 165°F. (minimum) |
